Cook along with Jesse Szewczyk to make these crunchy, perfectly spiced, and understated shortbread cookies that are as delicious dunked into hot coffee as they are eaten all on their own.
Recipe
Makes 24 bars
Shortbread Base
- 1 2/3 cups (214g) all-purpose flour
- 1/3 cup (67g) granulated sugar
- 1/2 teaspoon kosher salt
- 12 tablespoons (1 1/2 sticks/170g) unsalted butter, melted
- 1 large egg yolk
- 1 teaspoon vanilla extract
Salted Speculoos Caramel
- 3/4 cup (175 grams) packed light brown sugar
- 4 tablespoons (1/2 stick/57g) unsalted butter
- 1/4 cup (59 ml) light corn syrup
- 1 14-ounce can (414 ml) sweetened condensed milk
- 1/3 cup (90 grams) speculoos cookie butter (see Note)
- 1 teaspoon vanilla extract
- 1 teaspoon kosher salt
Topping
- 1/2 cup (about 3 ounces/85 grams) semisweet chocolate chips
- 1/2 cup (about 3 ounces/85 grams) white chocolate chips
- 4 tablespoons (59 ml) whole milk, divided
- 2 tablespoons (36 grams) speculoos cookie butter, divided
- Flaky sea salt, for sprinkling
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Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way.
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Ingredients
- 3/4 ounce freshly squeezed lime juice
- 3/4 ounce gin
- 3/4 ounce green Chartreuse
- 3/4 ounce Luxardo maraschino liqueur
- Maraschino cherry, for garnish (optional)
- Lime peel, for garnish (optional)
Instructions
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Recipe
Serves 2
Peanut chutney
- 1 cup unsalted, unroasted peanuts
- 1/2 teaspoon cumin powder
- 1/2 teaspoon red chile powder
- 1/4 teaspoon salt
Indian peanutty noodles
- 6 ounces udon or soba noodles
- 2 tablespoons vegetable oil
- 1 cup broccoli florets, chopped into 1-inch pieces
- 1 cup red bell pepper, chopped into 1-inch pieces
- 3/4 cup thinly sliced scallions, divided
- 2 tablespoons peanut chutney, prepared above
- 1 to 2 tablespoons light soy sauce, to taste
Peanut chutney
Indian peanutty noodles
Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Elisa starts listing them at 2:02) before starting the episode.
Maman's Cookie Tiramisù
Serves 6
- 2 cups (480 milliliters) heavy cream
- 2 cups (480 grams) mascarpone
- 1/4 cup (50 grams) sugar
- 1 teaspoon pure vanilla extract
- 1 cup (240 milliliters) strong brewed espresso, warm (about 6 shots; see Tip)
- 8 Maman's Nutty Chocolate Chip Cookies, or store-bought chocolate chip cookies (about 30 ounces / 840 grams total)
- 2 tablespoons unsweetened natural cocoa powder
Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode.
Ingredients
- 4 (6-inch) pita breads, halved across the middle
- ¼ cups Boar’s Head Greek Yogurt Tzatziki, plus more to top
- ¼ cups Boar’s Head Traditional Hummus
- ½ romaine lettuce heart, roughly chopped
- 1 pound Boar’s Head FireSmith™ Flame Grilled Chicken Breast, thinly sliced
- ¼ cups Boar’s Head Crumbled Feta
- 1 beefsteak tomato, halved and thinly sliced
- 3 ounces artichoke hearts, roughly chopped
- ¼ cups pitted Niçoise olives, roughly chopped
Directions
Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).
Bindaetteok
Serves 8 to 10
- 2 cups dried peeled split mung beans
- 1 cup mung bean sprouts
- 1 cup Baechu Kimchi plus 2 tablespoons kimchi liquid
- 8 to 10 scallions, cut into 2- to 3- inch lengths
- 3 to 4 cloves garlic, thinly sliced
- 5 to 6 fresh shiitake mushrooms, stems discarded, caps thinly sliced
- 2 teaspoons soy sauce
- 1 tablespoon sesame oil
- ½ teaspoon salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons egg replacer (preferably JUST Egg), plant milk, or aquafaba (canned chickpea liquid)
- 2 tablespoons extra- virgin olive oil
- Spicy Soy Sauce Dressing, for serving
Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way.
Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Julia starts listing them at :47) before starting the episode.
Gluten-Free Buckwheat Groat Pancakes
Serves 5 to 7
- 1 1/2 cups (270 grams) hulled buckwheat groats
- 1 teaspoon apple cider vinegar
- Dried or dehydrated blueberries (optional)
- 2 dates, pitted
- 1/2 cup (120 milliliters) plain full-fat yogurt
- 1/2 cup (120 milliliters) milk, buttermilk, or almond milk
- 4 whole large eggs
- 2 large egg whites
- 2 ripe bananas
- 1 teaspoon kosher salt
- 1/2 teaspoon almond extract
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- Ghee or coconut oil, for cooking
Add the buckwheat groats to a bowl with the apple cider vinegar and cover with 3 inches (7.5cm) of water. Let stand for 8 hours of overnight. In the morning, drain and rinse until the water runs clear.
If using dried blueberries, soak them in warm water in a small dish to rehydrate for 10 minutes. Remove them from the water and squeeze them dry just before cooking.
Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Jesse starts listing them at :51) before starting the episode.
Makes 18 large cookies
- 2 sticks (16 tablespoons/226 grams) unsalted butter
- 2 cups (473 ml) dry red wine, any variety
- ⅓ cup plus 2 tablespoons (99 grams) granulated sugar, divided
- 3¼ cups spooned and leveled all-purpose flour (416 grams)
- ½ cup (45 grams) natural, unsweetened cocoa powder, sifted
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1½ cups (300 grams) packed light brown sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 8 ounces (227 grams) semisweet chocolate, roughly chopped (about 1⅓ cups)
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Dawn starts listing them at 1:25) before starting the episode.
Serves 4
- 4 tablespoons olive oil, divided
- 4 sweet Italian sausages (about 1 pound total)
- 1 onion (any color), chopped
- 1 stalk celery, thinly sliced
- 2 garlic cloves, smashed and chopped
- Kosher salt
- Freshly ground black pepper
- Two (15.5-ounce) cans cannellini or white northern beans (undrained)
- 1 cup water
- 1 teaspoon white wine vinegar
- 1 cup panko, coarse fresh bread crumbs, or cracker crumbs
- 1/3 cup chopped fresh parsley
- 1 bay leaf
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Emma starts listing them at 1:03) before starting the episode.
Serves 4 to 6
Ingredients:
- 3 anchovy fillets packed in oil, drained
- 2 garlic cloves
- kosher salt
- freshly ground pepper
- 1/4 cup fresh lemon juice
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon Aleppo pepper
- 10 Castelvetrano olives
- 6 Piparra peppers
- 1 bunch celery
- 2 ounces Parmigiano
- 1/2 cup parsley leaves and tender stems
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Danielle starts listing them at 2:08) before starting the episode.
Corn Grits with Wild Mushrooms & Jammy Eggs
Serves 4
- 4 to 8 large eggs, depending on how hungry you are
- 2 fresh corn cobs
- 3 tablespoons unsalted butter, divided
- 1/2 small yellow onion, finely chopped
- 1/4 cup diced roasted hatch chiles
- 1 teaspoon coarse sea salt, plus more to taste
- 1 cup medium-ground grits or polenta (not instant)
- 1/4 cup crumbled feta cheese (loosely packed)
- 1 pound wild mushrooms, such as chanterelles, lobster, or oyster, cleaned well and dried
- 1 tablespoon neutral oil
- 2 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground cumin
- Juice of half a lime
- 1 handful chopped cilantro leaves or chives, to garnish
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Amy starts listing them at 1:09) before starting the episode.
Super Green Bars, a variation on Hazelnut Dukkah Bars
Makes 16 to 20 bars, depending on the pan you use (see below)
- 1 ½ cups (7 ½ ounces | 215 g) raw pumpkin seeds
- 1 ½ cups (7 ½ ounces| 215 g) Austrian pumpkin seeds
- 2 cups (3½ ounces | 100 g) unsweetened flaked dried coconut
- 1 teaspoon flakey sea salt
- ½ teaspoon fine sea salt
- 3 tablespoons hemp seeds
- 1 sheet toasted nori, crushed
- 2 tablespoons dried nettle
- 2 teaspoons ceremonial matcha tea powder
- ¹/₃ cup (80 ml) brown rice syrup
- 1 teaspoon vanilla extract
Choosing Your Pan
You can use almost any pan you have on hand for these bars. Here are the pans I like to use and the yields they will give you:
- 8-inch (20 cm) round cake pan: twenty 1-inch (2.5 cm) wedges
- 8-inch (20 cm) square cake pan: sixteen 1¾-inch (4.5 cm) squares
- 5 x 9½-inch (13 x 24 cm) loaf pan: eighteen ½-inch (1.25 cm) slices
- 13 x 4-inch (33 x 10 cm) rectangular tart pan: eighteen 1½-inch (3.75 cm) wedges
The recipe is from Whole Food Cooking Every Day by Amy Chaplin (Artisan Books). Copyright © 2019.
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
This episode of Play Me a Recipe is produced in collaboration with M.M.LaFleur.
This summer, M.M.LaFleur is tossing out the old rules of living, working, and dressing, and making sure you are feeling ready for the shifting demands of work/life balance as the world reopens. Read how economist and bestselling author Emily Oster is rewriting the rules on M Dash.
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode.
Roasted Carrots with Carrot Top Pesto & Burrata
Serves 4 to 6
For the carrot top pesto:
- 4 cups lightly packed washed carrot tops, stems discarded and roughly chopped, a small handful reserved
- Handful basil leaves
- 1/2 cup walnuts, toasted
- 1 ounce grated Parmesan cheese
- 1 medium garlic clove, halved lengthwise
- 1 teaspoon Maldon or other flaky sea salt
- 1/2 cup extra-virgin olive oil
For the carrots:
- 20 small carrots, scrubbed and tops trimmed but stems left on
- 2 tablespoons extra-virgin olive oil, plus extra for drizzling
- 1 teaspoon plus a few pinches flaky salt
- 1/2 pound burrata, drained and at room temperature
- 3 tablespoons carrot top pesto, plus more to taste
- Small handful basil leaves
- Half a lemon
- Bread, for serving (optional)
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Meherwan starts gathering his ingredients at 0:42) before starting the episode.
- 1 cup finely diced white onion
- 3 tablespoons vegetable oil
- Sea salt
- 1 cup diced tomatoes
- 2 tablespoons diced serranos (or any green chili de-seeded)
- 1/4 teaspoon turmeric
- 1/4 teaspoon kashmiri chili powder or cayenne
- 1 cup chopped cilantro
- 8 eggs
- 2 tablespoons half-and-half or heavy cream
- 2 tablespoons cold butter
Is there a recipe you'd like to hear us make? Email it to us at podcasts@food52.com!
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
Top Chef Canada host and Eating Out Loud author Eden Grinshpan dices, poaches, and swooshes her way through this Turkish-inspired poached eggs recipe with harissa and tabbouleh.
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Eden starts listing them at 4:25) before starting the episode.
Poached Eggs with Freekeh Tabouleh, Harissa & Yogurt
Serves 2
Poached Eggs with Freekeh Tabbouleh
- 1 teaspoon kosher salt
- 2 tablespoons distilled white vinegar
- 4 large eggs
- 1/4 cup plain yogurt with a large pinch of salt
- 2 tablespoons harissa, store-bought or homemade, plus more as needed
- Freekeh-Celery Tabbouleh (below)
- Aleppo pepper or red chile flakes
- Flaky sea salt
Freekeh-Celery Tabbouleh
- 2 cups cooked cracked freekeh
- 2 cups chopped fresh parsley
- 2 cups chopped fresh dill
- 2 celery stalks, finely diced
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- Grated zest and juice of 1 lemon
- 1 teaspoon kosher salt
Poached Eggs with Freekeh Tabbouleh
Freekeh-Celery Tabbouleh
Is there a recipe you'd like to hear us make? Email it to us at podcasts@food52.com.
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Kristen starts listing them at 1:52) before starting the episode.
- Kosher salt, to taste
- 1 tablespoon plus 1 teaspoon unsalted butter, softened
- 2 teaspoons white miso
- 1/2 cup chicken stock, plus more as needed
- 1/2 teaspoon freshly ground Sichuan pepper (or to taste), plus more for garnish**
- 1/2 teaspoon freshly ground white pepper (or to taste), plus more for garnish**
- 1/2 teaspoon freshly ground black pepper (or to taste), plus more for garnish**
- 1 portion fresh ramen noodles (or dry ramen noodles in a pinch)
Is there a recipe you'd like to hear us make? Email it to us at podcasts@food52.com!
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode (Dan starts listing them at 0:39).
Mom's Portuguese Rice
Serves 4 to 6
- 1/4 cup olive oil
- 3/4 pound linguiça, cut into 1/8-inch thick coins on a diagonal
- 1 red pepper, chopped small
- 1 large white onion, chopped small
- 1 heaping tablespoon smoked paprika
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon red pepper flakes (optional)
- 1 (6-ounce) can tomato paste
- 1 cup long grain white rice
- 3 cups chicken stock
- 2 bay leaves
- A handful of chopped parsley
1. Pre-heat oven to 350 degrees.
2. Add 1/4 cup olive oil to a medium-sized oven safe pot or dutch oven. Over low heat, let olive oil heat up for about 5 minutes. Add linguiça coins to the pot and spread them out evenly. Cook linguiça until coins are brown and crispy on both sides, flipping the coins over half way through, about 5-7 minutes. Remove cooked linguiça from the pot and set aside on a plate.
3. Your pot will have a gorgeous orange oil left in from the fried linguiça. Add the chopped pepper, chopped onion, 1 teaspoon kosher salt and 1 teaspoon ground black pepper to the pot. Cook over medium heat, stirring until browned, about 5-7 minutes.
4. Add 1 heaping tablespoon smoked paprika and stir until fragrant, about 1-2 minutes.
5. Add the entire can of tomato paste and stir until everything is combined and the paste starts to caramelize, about 2-3 minutes.
6. Add 2 1/2 cups chicken stock and deglaze pan, stirring until all the crispy bits come off the pot into the mix.
7. Add 1 cup rice, 2 bay leaves and the linguiça (scrape any oil off the plate into the pan!) and stir until everything comes to a boil.
8. Place the cover on to your pot and place your pot into a 350 degree oven for 35-40 minutes until rice is cooked through. If you check your rice needs more liquid as it cooks, add the extra ½ cup of chicken stock to pot, stir, and place back in to oven.
9. When rice is fully cooked, remove pot from oven and keep it covered, off-heat, for 5-10 minutes. This will make the rice extra creamy.
10. Served topped with chopped parsley and enjoy!
Bonus: If you wanted to add crispy chicken thighs to this dish, it really makes a great addition. Just start off with your chicken thighs skin down in your pot and cook them over medium until the skin releases from the pot, maybe 8-10 minutes. Flip over and cook about 5 minutes on the other side. Set thighs aside, and start your recipe at step 1, using the grease from the chicken instead of the ¼ cup of olive oil. Place the chicken thighs skin side up on top of rice before you place pot in oven and they will cook along with the rice!
Is there a recipe you'd like to hear us make? Email it to us at podcasts@food52.com.
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Jenny starts listing them at 3:02) before starting the episode.
Barley Tofu
Serves 2
Barley "tofu"
- 3/4 cup (100 grams) barley flour
- 1 3/4 cups (375 grams). water
1 teaspoon kosher salt - Neutral oil, for frying
Chili oil
- 8 dried red chili peppers
- 1 tablespoon whole red Sichuan peppercorns
- 2 teaspoons whole white peppercorns
- 2-inch knob of ginger, peeled and minced
- 3 stalks scallion, stemmed and minced
- 5 cloves garlic, peeled and minced
- 1 cup neutral oil
- Kosher salt, to taste
- White sugar, to taste
- White vinegar, to taste
Barley "tofu"
Chili oil
Is there a recipe you'd like to hear us make? Email it to us at podcasts@food52.com.
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
When life gives 'Zoë Bakes Cakes' author Zoë François veggie scraps, she makes this stunning cake decoration: spiced, candied carrot peel.
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Zoë starts listing them at 1:03) before starting the episode.
- 1 cup (240 milliliters) simple syrup
- 1 tablespoon orange blossom water, or 1/2 teaspoon orange extract
- 1 pinch kosher salt
- Peels from 2 pounds (900 grams) organic carrots, washed
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Briana starts listing them at 1:09) before starting the episode.
Serves 2
- 1-2 large, ripe yellow plantains
- 1/2 cup (1 stick) unsalted butter
- 1 cup dark brown sugar
- 2 cinnamon sticks
- 1 teaspoon vanilla extract
- 1 medium orange
- 1/4 cup dark rum
- Pinch of salt
- Vanilla ice cream, for serving
Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com.
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Reina Gascon-Lopez starts listing them at 1:03) before starting the episode.
Coquito Cookie
Makes 36 cookies
Cookies
- 2 1/2 cups (300 grams) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon grated whole or ground nutmeg
- 2 sticks (1 cup/226 grams) unsalted butter, at room temperature
- 1 1/2 cups (300 grams) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon coconut extract
- 1 teaspoon rum extract
- 1 1/2 teaspoons vanilla bean paste
Icing
- 1 1/2 cups (60 grams) sweetened coconut flakes, toasted, for garnish
- 2 cups (120 grams) confectioners' sugar, sifted
- 1/4 cup water
Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Gaby starts listing them at 1:12) before starting the episode.
Recipe
Serves 2
- 2 tablespoons olive oil, divided
- 1 lb yukon or red bliss potato (3 to 4 size A about 2.5-inches in diameter), thinly sliced.
- 1 medium red pepper (about 8 oz), julienne about ¼ inch.
- 1 medium onion (about 8 oz), sliced
- 2 tablespoons olive oil, divided
- 1 lb Cod filet
- 2 teaspoons dry oregano, divided
- 2 teaspoons dry thyme, divided
- Good Kosher Salt, to taste
- Freshly ground black pepper, to taste.
Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
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Join baker, MasterClass instructor, and cookbook author Apollonia Poilâne on a sensorial journey—destination: roasted root vegetables under a breadcrumb blanket.
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Apollonia starts listing them at 2:38) before starting the episode.
Serves 4 as a main course, 6 as a side
- ½ cup (120 ml) extra-virgin olive oil
- 2 large onions, thinly sliced
- Fine sea salt and freshly ground black pepper
- 4 garlic cloves, finely chopped
- 3 large carrots, peeled and sliced
- 2 large parsnips, peeled and sliced
- 1 fennel bulb, stalks removed, fronds reserved, and bulb diced into ½- to ¾-inch (1.5- to 2-cm) pieces
- 1 large or 2 small turnips, peeled and diced into ½- to ¾-inch (1.5- to 2-cm) pieces
- 2 medium yellow or red beets, peeled and cut into thin wedges
- 1 cup (128 g) coarsely ground bread crumbs (see page 181), preferably from Poilâne-Style Sourdough (page 50)
- 1 tablespoon (3 g) finely chopped reserved fennel fronds
- ⅓ cup (28 g) finely grated Parmigiano-Reggiano or other hard cheese (optional)
- 2 teaspoons (2 g) finely grated orange or grapefruit zest
Winter Vegetable Crumble with Citrus Bread Crumbs is excerpted from POILÂNE:The Secrets of the World-Famous Bread Bakery © 2019 by Apollonia Poilâne. Photography © 2019 by Philippe Vaurès Santamaria. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com.
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Kristen starts listing them at 1:58) before starting the episode.
- Carrots (as many as you want to eat; Kristen uses 2 large)
- Heavy cream (enough to coat the bottom of your pan; Kristen used about 1 cup)
- Salt (to taste)
"The question today was what if we cooked carrots in a touch of cream? They should first steam and then caramelize in the cream as it transfoms into brown butter. We would eliminate a par cooking step and keep all the flavor in the vegetable. It turns out that the idea works like a charm. I put the carrots, cream and salt into a pan. I covered the pan and cooked the carrots on medium high. When I heard sizzling I removed the lid and stirred the carrots in the reduced and almost broken cream. I continued to cook the carrots turning them in the fat and coating them in the caramelizing milk solids. The cream became a flavorful browned butter. The carrots are tender with a light bite. The caramelized milk solids add a richness.
The next questions we ask: what can be the carrots and what flavors can we add to our cream?"
Excerpted from Alex Talbot and Aki Kamozawa's Ideas in Food.
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Carla starts listing them at 1:16) before starting the episode.
(P.S. Missing some tools? We've linked to the equipment that Carla uses throughout the transcript; use promo code COOKWITHUS for a slight discount at checkout. OK, back to the recipe.)
Cranberry Ginger Linzer Torte Cookies
- 3 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- 3/4 pound unsalted butter, room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3/4 cup cranberry ginger filling (see recipe below)
- Confectioners' sugar, for dusting
Cranberry ginger filling
- 12 ounces cranberries
- 2 cups sugar
- 2 tablespoons fresh ginger, grated
- Zest of 1 orange
- 1/2 cup fresh orange juice (from 1 medium orange)
- Pinch of salt
Cranberry ginger filling
Is there a Food52 recipe you'd like to hear us make? Email it to us at podcasts@food52.com.
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Sarah starts listing them at 1:15) before starting the episode.
(P.S. Missing some tools? We've linked to the equipment that Sarah uses throughout the transcript; use promo code COOKWITHUS for a slight discount at checkout. OK, back to the recipe.)
- 2 cups (284 grams) all-purpose flour
- 1/2 cup (50 grams) Dutch-process cocoa powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup (2 sticks or 227 grams) unsalted butter, at room temperature
- 1 3/4 cups (350 grams) granulated sugar, plus 1/2 cup (100 grams) for rolling
- 1 large egg plus 1 large yolk
- 2 teaspoons pure vanilla extract
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Maurizio starts listing them at 1:27) before starting the episode.
Soft & Fluffy Sourdough Pull-Apart Rolls
Levain
- 24 grams ripe sourdough starter
- 60 grams all-purpose flour
- 60 grams water
- 12 grams caster sugar
Dough for Rolls
- 440 grams all-purpose flour
- 180 grams warm water
- 115 grams whole milk, cold
- 75 grams unsalted butter
- 23 grams caster sugar
- 10 grams fine sea salt
Egg Wash
- 1 large egg
- 1 splash whole milk
In a medium-sized jar or mixing bowl, mix together the ingredients called for in the Levain, above. Be sure to use your sourdough starter when it’s ripe—for me, this is when I’d normally give it a refreshment. Cover and let ferment overnight.
First, take out the called for butter and cut it into ½-inch pats. Place the butter in a small bowl and let sit out at room temperature to soften.
At this point your levain should look very bubbly and active, it should have risen high in the jar, and it should have a mild, sour aroma. To the mixer bowl, add all the ingredients listed for the dough for the rolls, plus the levain, except for the cut butter, this will be added after the dough is mixed for a few minutes. Set the mixer to low speed and mix until all the ingredients are combined and no dry bits of flour remain. Turn the mixer up to speed 2 and mix for 3-5 minutes until the dough starts to cling to the dough hook (it won’t completely remove from the bottom of the mixing bowl).
The butter should be at room temperature by this time: a finger should easily push into the butter without much resistance. If the butter is still very cold, place it in the microwave for a few seconds at a time until it’s soft to the touch. Turn the mixer down to low and add the butter, one pat at a time, waiting to add the next until the previous one is fully incorporated into the dough. Continue to add all the butter, and continue to mix until the dough smooths out and once again begins clinging to the dough hook. Adding the butter and finishing to mix could take a total of 5 minutes or so. Transfer the dough to a bowl and cover with reusable plastic, or a silicone bowl cover, for bulk fermentation (its first rise).
During the 4-hour bulk fermentation, give the dough 3 sets of stretch and folds to further strengthen the dough.
After the first 30 minutes, uncover the dough, and with wet hands, grab one side of the dough, stretch it up and over to the other side. Rotate the bowl 180° and give it another stretch and fold. Then, rotate the bowl 90° and give that side a stretch up and over. Finally, rotate the bowl 180° and stretch up and fold over the last side. Cover the bowl. Give the dough two more sets of stretch and folds at 30-minute intervals. After the third set, let the dough rest, covered, until shaping.
After the 4-hour bulk fermentation, the dough should have risen in the bulk fermentation container, be soft to the touch, and feel light and airy. If the dough still feels dense, very sticky, and shaggy looking, give it another 30 minutes to ferment further and check again.
This is a soft dough, to make shaping easier you could uncover your bulk fermentation container, and place it into the refrigerator for 15-20 minutes to cool and slightly firm up.
Prepare a 9x9-inch baking pan by liberally buttering the interior or lining with parchment paper.
Gently scoop out the dough from the bulk fermentation container to a lightly floured work surface. Using a bench knife or plastic scraper, divide the dough into sixteen 60g pieces. Shape each piece into a small ball with a tight skin around the outside. Place the shaped pieces into the pan in 4 rows of 4.
Cover the baking pan with reusable plastic and place somewhere warm (about 76-78°F/24-26°C) to proof (second rise) for 2 hours and 30 minutes.
At a warm temperature, 76-78°F (24-26°C), this dough will take 2 hours and 30 minutes to fully proof. If it’s cooler in your kitchen, give the dough additional time to rise. Conversely, if it’s warmer, expect to bake the dough earlier.
After two and a half hours, the dough should have risen to about 1-inch below the rim of the pan and be very soft to the touch. If the dough is still looking sluggish and hasn’t risen, give it another 30 minutes to rise and check again.
Preheat your oven to 425°F (220°C) with a baking rack in the middle of the oven.
In a small bowl, whisk together one egg and a tablespoon of whole milk until frothy. Using a pastry brush, gently paint the egg wash onto the proofed dough in a thin, uniform layer.
Slide the pan with dough into the oven and bake for 25 minutes at 425°F (220°C). After this time, rotate the pan 180°, turn the oven down to 375°F (190°C), and bake for an additional 10-15 minutes until the rolls are golden brown. The internal temperature should be above 200°F (93°C).
When baked, remove the pan from the oven, let rest 5 minutes, then turn the rolls out to a wire rack to cool completely, about 30 minutes.
Is there a Food52 recipe you'd like to hear us make? Email it to us at podcasts@food52.com.
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Hetty starts listing them at 1:08) before starting the episode.
Creamy Tahini “Mac + Cheese” with Tater Tots
- 1 pound short pasta
- Sea salt
- 7 ounces green beans, cut to 1-inch lengths
- Juice of 1/2 a lemon
- 1 garlic clove, very finely chopped
- 2 tablespoons nutritional yeast
- 1 tablespoon extra-virgin olive oil
- Freshly ground black pepper
- 2 pounds frozen tater tots, defrosted
Is there a Food52 recipe you'd like to hear us make? Email it to us at podcasts@food52.com.
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
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Presented by Total Wine & More
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way.
Recipe
Serves 1
- 2 ounces blended Scotch whisky (Famous Grouse)
- 1 ounce fresh lemon juice
- 1/2 ounce ginger syrup
- 1/2 ounce honey syrup
- 1/4 ounce Islay Scotch
- Tumbler, chilled
- Lemon peel and (optional) candied ginger, for garnish
Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way.
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode.
Recipe
For the rajma masala base
- 2 tbsp ghee (or coconut oil)
- 1 onion, finely chopped
- 4 garlic cloves, finely chopped
- 2in piece of ginger, peeled and finely chopped
- 1 green chilli, finely chopped
- ½ tsp ground turmeric
- ½ tsp chilli powder
- 1 tsp garam masala
- 1 tsp cumin seeds
- 2 x 400g tins pinto or borlotti beans
- 1 x 400g tin chopped tomatoes
For the saag aloo topping
- 2lb 4 oz small new or red skin potatoes (large ones cut in half)
- 1lb 2oz cauliflower, broken into small florets, stalk and leaves roughly chopped
- 1 ¾oz ghee (or unsalted butter)
- 1 tsp cumin seeds
- 1 tbsp black mustard seeds
- 1 tsp ground turmeric
- 7oz baby spinach, washed
Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way.
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode.
Recipe
Serves 2
Peanut chutney
- 1 cup unsalted, unroasted peanuts
- 1/2 teaspoon cumin powder
- 1/2 teaspoon red chile powder
- 1/4 teaspoon salt
Indian peanutty noodles
- 6 ounces udon or soba noodles
- 2 tablespoons vegetable oil
- 1 cup broccoli florets, chopped into 1-inch pieces
- 1 cup red bell pepper, chopped into 1-inch pieces
- 3/4 cup thinly sliced scallions, divided
- 2 tablespoons peanut chutney, prepared above
- 1 to 2 tablespoons light soy sauce, to taste
Peanut chutney
Indian peanutty noodles
Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
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Listen along as Maurizio Leo makes these buttery, herby rolls with a thin and crunchy crust out of his newest book, The Perfect Loaf.
Makes 24 mini-rolls
Ingredients
- 342g White flour (~11.5% protein)
- 147g Durum flour (or whole wheat)
- 83g Whole milk
- 54g Unsalted butter
- 24g Honey
- 5g Fresh rosemary, chopped
- 259g Water
- 9g Fine sea salt
- 7g Ripe sourdough starter, 100% hydration
- 1 egg
- 1 tablespoon whole milk or heavy cream (optional)
Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
Join pioneering Ayurvedic chef, educator and author Divya Alter, as she cooks her way through a healing soup perfect for these winter months.
Recipe
Serves 4
- 1 cup red lentils, soaked in water for 30 minutes, rinsed well, and drained
- 1 small celery root, peeled and diced into
- ¼-inch pieces (about 1 cup)
- 2 tablespoons ghee or olive oil, divided
- 1½ teaspoons salt
- ½ teaspoon cumin seeds
- ¼ teaspoon ground turmeric
- 6 fresh curry leaves
- 1 small green Indian or Thai chile, seeded and minced
- ½ teaspoon Warming Masala (page 233)
- 1 tablespoon + 1 teaspoon fresh lime juice, or to taste
GAR N I S H E S
- Olive oil
- 2 tablespoons minced fresh dill or whole cilantro leaves
Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
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Join Chef Farokh Talati as he cooks through Masala Oats, his go-to quick breakfast that brings warmth, tang, and everything else you need for the day ahead from his new cookbook Parsi: From Persia to Bombay: recipes & tales from the ancient culture.
Recipe
Serves 4
For Oats
- 100g ghee or unsalted butter
- 1 small red onion, finely diced
- 1 celery stick, finely diced
- 1 carrot, peeled and finely diced
- 1 large tomato, finely chopped
- 2 small green chillies, finely chopped
- 1 tablespoon garam masala
- 1 teaspoon salt
- 100g rolled oats or porridge oats
- ¼ teaspoon ground turmeric a pinch of hing (asafoetida)
- 500ml chicken stock or water
- 4 tablespoons tangy onions (see below)
- a small handful of well-chopped curly
- leaf parsley freshly cracked black pepper
For Tangy Onions
- 1 small red onion
- 2 generous tablespoons apple cider vinegar
- 1 teaspoon salt
- 1 teaspoon black pepper
To Make the Oats
To Make Tangy Onions
Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
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Rugelach is a beloved Jewish treasure originating from Eastern Europe. The cookie-pastry hybrid can be filled with anything from jam to chocolate and is the perfect two-bite treat fit for any holiday spread. This version, a classic chocolate rugelach bolstered with the flavors of creamy milk chocolate and malted milk powder, has a nostalgic flavor and tender, melt-in-your-mouth texture that will shine at any cookie swap.
16 Rugelach
Dough
- 2 1/4 cups (288g) all-purpose flour, plus more for dusting
- 1/4 cup (50g) granulated sugar
- 1/4 cup (40g) malted milk powder
- 1 teaspoon kosher salt
- 1 cup (2 sticks/226g) cold unsalted butter, cut into ½-inch cubes
- 8 ounces (226g) cold cream cheese, cut into ½-inch cubes
Malted Milk Chocolate Filling
- 4 ounces (about ⅔ cup/113g) milk chocolate chips or chopped milk chocolate
- 1/3 cup (53g) malted milk powder
- 1 tablespoon plus 1 teaspoon (6g) unsweetened natural cocoa powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1 large egg, for egg wash, plus more if needed
- sanding sugar, for sprinkling
Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
Oatmeal for so long has left us with full stomachs for the day ahead but also left us with a full sink when we get home. This quick and easy recipe is the perfect hack for making oatmeal fast, with a super easy cleanup, that doesn't skimp on an ounce of flavor.
Be sure to order your copy of Simply Genius to find this and so many other simply genius recipes
Recipe
Serves 1
- 1/2 cup (50g) old-fashioned rolled oats
- 1 1/4 cups (300ml) unsweetened almond milk, plus more for serving
- Salt
- 4 teaspoons cocoa powder
- 2 tablespoons creamy or chunky almond butter
- Maple syrup (optional
Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
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Cook along with Jesse Szewczyk to make these crunchy, perfectly spiced, and understated shortbread cookies that are as delicious dunked into hot coffee as they are eaten all on their own.
Recipe
Makes 24 bars
Shortbread Base
- 1 2/3 cups (214g) all-purpose flour
- 1/3 cup (67g) granulated sugar
- 1/2 teaspoon kosher salt
- 12 tablespoons (1 1/2 sticks/170g) unsalted butter, melted
- 1 large egg yolk
- 1 teaspoon vanilla extract
Salted Speculoos Caramel
- 3/4 cup (175 grams) packed light brown sugar
- 4 tablespoons (1/2 stick/57g) unsalted butter
- 1/4 cup (59 ml) light corn syrup
- 1 14-ounce can (414 ml) sweetened condensed milk
- 1/3 cup (90 grams) speculoos cookie butter (see Note)
- 1 teaspoon vanilla extract
- 1 teaspoon kosher salt
Topping
- 1/2 cup (about 3 ounces/85 grams) semisweet chocolate chips
- 1/2 cup (about 3 ounces/85 grams) white chocolate chips
- 4 tablespoons (59 ml) whole milk, divided
- 2 tablespoons (36 grams) speculoos cookie butter, divided
- Flaky sea salt, for sprinkling
Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
It's time we take stock of whats in our fridge and make some soul-filling stock for the winter with Food52's food editor, Emily Ziemski.
Stock is endlessly versatile so we're not following a specific recipe for this episode, but here are a few to get you started if you need that extra boost!
And here are a couple super useful tools to help you make the best stock possible.
Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
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Listen along as Aleksandra Crapanzano, author of Gateau: The Surprising Simplicity of French Cakes, cooks through a simple-yet-delicious pound cake which can become the foundation for endless variations for any occasion.
Recipe
Makes 1 Cake
- 4 large eggs
- 1 cup / 200 grams granulated sugar
- 14 tablespoons unsalted butter
- 2 teaspoons vanilla extract
- grated zest of one lemon or orange
- 1 1/2 cups + 1 tablespoon / 200 grams cake flour
- 1/2 teaspoon fine sea salt
Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
Listen along as Chef Allen Dabagh of New York City's Boutros cooks his way through a favorite fall staple, Crispy Brussel Sprouts with Spiced Almond Butter
Ingredients
- 16 oz freshly ground almond butter
- 4 oz tahini
- 16 oz water
- 3 oz honey
- 3 oz sesame oil
- 1 Tablespoon of allspice (ground & toasted)
- 1 Tablespoon of Aleppo pepper
- 1 Tablespoon of salt
- 1 Tablespoon of Cayenne
- 1 bag of dried cranberries for garnishing the dish
- Dry Harissa spice blend
- Fresh Honey
- Salt
- 1/4 lbs Almonds
- 1/2 lbs Whole Brussel Sprouts
Recipe
Spiced Almond Butter
- Start with your food processor and use a spatula to add the almond butter to the processor, then with the same spatula add honey and then tahini
- Next add your sesame oil, cayenne pepper, allspice, salt, and Aleppo pepper
- Set your water aside for the emulsification process
- Power on your food processor and mix up the almond butter, honey, Tahini, and oils— then slowly add in your water
- Once the almond butter is fully blended together, take your spatula and add it to a container where you can save it for the rest of this dish.
Crispy Brussel Sprouts
- Set up your fryer and sauté pan with oil on the stove on medium heat
- Clean your Brussels sprouts just like cabbage — take off the outer layers and cut off the brown little stub at the bottom of the Brussels
- Cut the Brussels sprouts in half if you’re using larger Brussels, if you are using smaller ones feel free to keep them whole.
- In the sauté pan lightly toast your almonds in canola oil — remove the almonds once they are golden in color
- In the fryer add your Brussels sprouts into your oil and fry for about 3-4 minutes
- Once the Brussels sprouts are golden, take your strainer and drain the excess oil off the Brussels sprouts.
- After the Brussels are done draining, add them to a bowl to begin seasoning them — you want to make sure the Brussels are seasoned while they are still hot from the fryer so the seasoning sticks!
- To season, add a pinch of salt, dry harissa spice, and dried cranberries to the Brussels sprouts, then add some honey.
- Add almonds to the Brussels and quickly stir all the dry ingredients together
- Plate the almond butter at the base of the plate and then add the seasoned Brussels sprouts on top and garnish with any leftover almonds and dried cranberries for color.
Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
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Perfect, pillowy gnocchi in a luxurious pomodoro sauce is never not a perfect dinner so listen along as Odette Williams cooks her way through this beautiful recipe from Simple Pasta.
Find more incredible pasta recipes in a copy of Simple Pasta
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode.
Recipe
Serves 4
Gnocchi with Luxurious Pomodoro
- 1 recipe Potato Gnocchi (see below) or 1½ to 1¾ pounds store-bought potato gnocchi
- 1/2 cup extra-virgin olive oil
- 4 to 6 anchovy fillets, chopped
- 3 garlic cloves, finely chopped
- 2 tablespoons tablespoons oregano leaves
- 1 (28-ounce) can crushed San Marzano tomatoes
- 1/4 teaspoon kosher salt
- Freshly ground black pepper
- Finely grated Pecorino Romano or Parmigiano-Reggiano for serving
Potato Gnocchi
- 1 1/2 pounds unpeeled russet potatoes
- 1 large egg, beaten
- 1/3 cup finely grated Pecorino Romano
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground white pepper
- 1 1/2 cups (195 grams) all-purpose flour or tipo 00 flour
Pomodoro
Gnocchi
Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!
Anna Sulan Masing, host of Whetstone Radio's Taste of Place podcast cooks her way through Mandy Yin's incredible Sarawak Chicken recipe
Recipe
Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
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On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way.
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode.
Recipe
Serves 4
- 4 bone-in pork chops, sliced 1 1/2-inches thick
- Salt and black pepper as desired
- All-purpose flour for dredging
- 3 tablespoons extra- virgin olive oil
- 6 cloves garlic, divided
- 2 medium onions, sliced
- 8 to 10 sweet cherry peppers in vinegar, drained, seeded, and quartered
- 3/4 cup dry white wine, such as pinot grigio
- 1/4 cup reserved vinegar from the peppers
- 1/4 cup salted butter
By Rossella Rago, Cooking with Nonna: 130 Italian Recipes for Sunday Dinners with La Famiglia
Copyrighted material, property of Harper Horizon
Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way.
Recipe
Serves 6 to 8
For the roasted tomatoes:
- 1 ½ pounds ripe cherry or grape tomatoes
- 6 garlic cloves, thinly sliced
- 1 teaspoon crushed dried piquín chiles
- 1 teaspoon dried oregano
- ½ teaspoon cumin seeds, crushed with a mortar or knife
- ½ cup olive oil
- 1 ½ teaspoons kosher or coarse sea salt
For the rice:
- 2 cups Mahatma jasmine white rice
- 3 tablespoons vegetable oil
- ¼ cup finely chopped white onion
- 3 cups chicken broth, vegetable broth, or water
- ½ cup fresh squeezed orange juice
- 1 teaspoon kosher or coarse sea salt
To make the tomatoes:
To make the rice:
Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way.
Recipe
Serves 24
Cake
- Unsalted butter or nonstick cooking spray
- 2 1⁄2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1⁄4 teaspoon ground nutmeg
- 2 cups packed dark brown sugar
- 1⁄2 cup (1 stick) unsalted butter, melted and cooled
- 1 cup canola oil
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure almond extract
- 4 cups chopped peeled apples (about 3 large; I like a
mix of Granny Smith and Golden Delicious)
Glaze
- 4 tablespoons (1⁄2 stick) unsalted butter
- 3⁄4 cup confectioners’ sugar
- 2 tablespoons maple syrup
- 1⁄4 teaspoon ground cinnamon
- 1⁄4 teaspoon kosher salt
- 1 tablespoon whole milk
Recipe reprinted with permission from Sheet Pan Sweets by Molly Gilbert (Union Square & Co., October 2022). Photography by Dana Gallagher.
Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way.
Recipe: Swordfish tacos
Serves 4
- 1lb swordfish
- Corn tortillas
- 1 cup flour
- ½ cup rice flour
- ¼ cup potato starch
- 1 tsp salt
- 1 cup beer
- 6 oz vodka
- Rice bran oil for frying
- For garnish - Red Cabbage Slaw, Pico De Gallo, and Mexican Crema (a dollop of sour cream with a squeeze of lime)
Red Cabbage Slaw
- ¼ cup red cabbage, sliced
- ¼ cup red onion, sliced
- 1 oz Apple Cider Vinegar
- 2 oz lime juice
- 1 oz EVOO
- 1 tsp salt
Mix together and let marinate for 1 hour or up to 1 day.
Pico de Gallo
- 1 pint Roma tomatoes, diced
- ¼ cup jalapenos, diced
- ½ cup red onion, diced
- 1 lime, juiced
- ¼ cup cilantro, chopped
- 2 tablespoons salt
Mix all ingredients together in a bowl.
Mexican Crema
- 1/2 cup sour cream
- zest and juice of 1/2 lime
Mix together thoroughly.
Recipe: Pork cheek tacos
Serves 4
- 2 lb pork cheek or pork shoulder
- Corn tortillas
- 1 onion, sliced
- 2 garlic cloves
- 2 chiles moritas
- ½ tsp fennel
- ½ tsp bay leaf powder
- ¼ tsp coriander
- 1 tablespoon salt
- 1 pint chicken stock
- extra-virgin olive oil
- Garnish with avocado tomatillo salsa, pico de gallo, and pickled red onions
Avocado Tomatillo Salsa
- ½ avocado
- 2 tomatillos
- 2 green onions
- 1 serrano
- 2 ounces extra-virgin olive oil
- 1 tablespoon salt
Combine all into a blender, until mixed into a thick salsa.
Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Dawn starts listing them at 1:25) before starting the episode.
Serves 4
- 4 tablespoons olive oil, divided
- 4 sweet Italian sausages (about 1 pound total)
- 1 onion (any color), chopped
- 1 stalk celery, thinly sliced
- 2 garlic cloves, smashed and chopped
- Kosher salt
- Freshly ground black pepper
- Two (15.5-ounce) cans cannellini or white northern beans (undrained)
- 1 cup water
- 1 teaspoon white wine vinegar
- 1 cup panko, coarse fresh bread crumbs, or cracker crumbs
- 1/3 cup chopped fresh parsley
- 1 bay leaf
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way.
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode.
Recipe
Serves 4
- 4 bone-in pork chops, sliced 1 1/2-inches thick
- Salt and black pepper as desired
- All-purpose flour for dredging
- 3 tablespoons extra- virgin olive oil
- 6 cloves garlic, divided
- 2 medium onions, sliced
- 8 to 10 sweet cherry peppers in vinegar, drained, seeded, and quartered
- 3/4 cup dry white wine, such as pinot grigio
- 1/4 cup reserved vinegar from the peppers
- 1/4 cup salted butter
By Rossella Rago, Cooking with Nonna: 130 Italian Recipes for Sunday Dinners with La Famiglia
Copyrighted material, property of Harper Horizon
Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way.
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Emma starts listing them at 1:23) before starting the episode.
Serves One
- 2 slices of bread
- 1 small, ripe avocado
- 1 (5oz) can oil-packed tuna
- 1tbsp fresh squeezed lemon juice
- Kosher salt
- Fresh ground pepper
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Harper starts listing them at 04:30) before starting the episode.
Serves 1
- 2.5 oz Hayman's Sloe Gin
- 1 oz Fresh Lemon Juice
- 0.5 oz Rich Simple Syrup (2 parts sugar, 1 part water)
- Club Soda
- Lemon Peel
- Egg White (optional)
- Chilled 7-8 oz tumbler
Necessary tools
- Shaker Tins
- Jigger
- Hawthorn Strainer
- Fine Strainer
- Citrus Juicer
Reverse Dry Shake Method
IF INCLUDING EGG WHITE (Traditional Dry Shake Method)
Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way.
Purista Margarita Recipe
Makes 2 cocktails
Chile Salt & Agave Syrup
- 1/2 cup Himalayan salt
- 2 teaspoons chipotle powder
- 2/3 cup agave nectar
- 1/3 cup boiling water
Cocktails
- 4 ounces blanco tequila or mezcal
- 4 dashes orange bitters
- 2 ounces fresh lime juice
- 3/4 ounce agave syrup
- Chile salt
- Lime peel or jalapeño slice, for the rim
Makes 2 cocktails
Cocktails
- 4 ounces mezcal
- 1 lime, sliced into wedges
- 12-16 slices of Persian cucumber (about two cucumbers)
- 4-6 slices of jalepeño (about 1 chile)
- 1 1/2 ounces agave syrup (see above)
- 1 cup ice cubes
- Chile salt (see above)
- 1 splash soda water
Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way.
Recipe
Makes 2 quesadillas
Quesadilla with Cabbage Slaw
- 2 cups sour cream
- 4 chipotle chiles from a can of chipotles in adobo sauce, plus 2 tablespoons of the adobo sauce
- 2 limes, juiced
- 2 teaspoons kosher salt
- 1/2 cup shredded green cabbage
- 2 (13-inch) flour tortillas
- 2 cups shredded Mexican-style cheese blend
- 1 1/2 cups chopped Trejo's Fried Chicken, about 1/3 of the recipe below (or, you can use any type of leftover fried chicken)
- 2 serrano chiles, finely chopped
Danny Trejo's Fried Chicken (serves 4)
- 1 1/2 pounds boneless, skinless chicken thighs
- 3 teaspoons kosher salt
- 4 cups all-purpose flour
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons sweet paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon freshly ground black pepper
- 4 cups canola oil
- 2 cups buttermilk
Quesadilla with Cabbage Slaw
Danny Trejo's Fried Chicken (serves 4)
Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way.
Recipe
Makes 1
- Split top bun
- Butter
- Lemon
- Mayo
- Lobster meat (claw & knuckle)
Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Arati starts listing them at 0:52) before starting the episode.
Ottolenghi's Couscous, Cherry Tomato & Herb Salad
- 1 1/2 cups couscous
- 6 tablespoons olive oil
- 2 teaspoons ras el hanout
- Salt and black pepper
- 1 2/3 cups boiling water
- 10 ounces cherry tomatoes
- 2 onions, sliced paper-thin
- 1/4 cup golden raisins
- 1 teaspoon cumin seeds, toasted and lightly crushed
- 1/3 cup roasted and salted almonds, roughly chopped
- 3/4 cup cilantro leaves, roughly chopped
- 3/4 cup mint leaves, roughly torn
- 1 lemon (finely zest to get 1 teaspoon, then juice to get 1 tablespoon)
Photo by Jonathan Lovekin.
Have a recipe you'd like to hear us cook? Email it to us at podcasts@food52.com!
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
When life gives 'Zoë Bakes Cakes' author Zoë François veggie scraps, she makes this stunning cake decoration: spiced, candied carrot peel.
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Zoë starts listing them at 1:03) before starting the episode.
- 1 cup (240 milliliters) simple syrup
- 1 tablespoon orange blossom water, or 1/2 teaspoon orange extract
- 1 pinch kosher salt
- Peels from 2 pounds (900 grams) organic carrots, washed
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way.
Yu the Great From Samantha Azarow
Serves 1
Yu the Great
- 1 ounce Basil-Matcha Syrup (recipe follows)
- 3/4 ounce freshly squeezed lime juice
- 1 ounce full-fat coconut milk, well shaken
- 3 ounces soda water
- Matcha powder, for garnish
Basil-Matcha Syrup
- 1 1/2 teaspoons matcha powder
- 1 cup loosely packed fresh Thai basil leaves
- 1 cup sugar
Yu the Great
Basil-Matcha Syrup
Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com.
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
Nothing is better in summer than some delicious, creamy, fudgy ice cream. The only thing that can improve it is being able to make it yourself. In this episode, Joy the Baker cooks her way through the perfect summer treat which you can whip up in no time at all.
Recipe
Makes 3 cups
1 (14-ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
2 tablespoons instant espresso powder
2 tablespoons espresso liquor (optional)
2 ounces cream cheese, softened to room temperature
2 cups heavy cream
1/2 - 3/4 cup fudge (store-bought or recipe that follows)
Mocha Hot Fudge Sauce
Makes 11/2 cups
- 1/4 cup unsweetened Dutch-processed cocoa powder
- 1/3 cup packed dark brown sugar
- 1/2 cup light corn syrup
- 2/3 cup heavy cream
- 1/4 teaspoon salt
- 6 ounces good bittersweet chocolate (not unsweetened), finely chopped
- 2 tablespoon unsalted butter, cup into 4 cubes
- 1 teaspoon vanilla extract
- 1 teaspoon instant espresso powder
- 1 tablespoon hot water
Mocha Hot Fudge Sauce
No Churn Coffee Fudge Ripple Ice Cream
Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Briana starts listing them at 1:09) before starting the episode.
Serves 2
- 1-2 large, ripe yellow plantains
- 1/2 cup (1 stick) unsalted butter
- 1 cup dark brown sugar
- 2 cinnamon sticks
- 1 teaspoon vanilla extract
- 1 medium orange
- 1/4 cup dark rum
- Pinch of salt
- Vanilla ice cream, for serving
Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com.
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
We're sharing an episode of Genius Recipe Tapes where host Kristen Miglore sits down with Nicole Taylor to discuss her newest book, Watermelon and Red Birds: A Cookbook for Juneteenth and Other Black Celebrations, which is filled with recipes for summer gatherings, stories and essays that honor the legacy of Juneteenth.
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Vallery starts listing them at 0:43) before starting the episode.
One-Bowl Blueberry Buckle
Makes one 9-inch buckle
- 1/2 cup (1 stick/113 grams) unsalted butter
- 1 cup (125 grams) self-rising flour (see Author Notes)
- 1 cup (200 grams) granulated sugar
- 1 cup (240 milliliters) whole milk
- 1 teaspoon kosher salt
- 1 cup (150 grams) fresh or frozen blueberries
- Vanilla ice cream, for serving
Have a recipe you'd like to hear us cook? Email it to us at podcasts@food52.com!
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way.
Recipe
Serves 2
Gremolata
- Finely grated zest from 3 lemons
- Zest strips from 1 Meyer lemon, any bitter white pith removed, sliced very thinly
- 1 tablespoon finely sliced garlic scapes or garlic chives, or 1 teaspoon minced garlic
- 1 teaspoon finely sliced garlic chives
- Sea salt
- Freshly ground black pepper
Salmon
- 1 Pound wild sockeye salmon, portioned into 2 fillets
- Sea salt
- Freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon salted butter
- 1 Meyer lemon, cut in half horizontally
Sage
- 2 tablespoons walnut oil
- 1 handful fresh sage leaves
Make the gremolata
Make the salmon and sage
Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way.
Recipe
Serves 4
For the sriracha mayo:
- 3/4 cup (180 grams) mayonnaise
- 1 to 2 garlic cloves, grated on a microplane zester
- 2 tablespoons sriracha
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon smoked sweet paprika
For the baked avocado “fries”:
- 1 large egg
- 1 cup (60 grams) panko bread crumbs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked sweet paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon fine sea salt, plus more as needed
- 1/4 cup (60 milliliters) extra-virgin olive oil
- 4 small (or 2 large) ripe, firm California Avocados
For the sriracha mayo:
For the baked avocado “fries”:
Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
This week on Play Me a Recipe, Genius Recipe Tapes Producer, Amy Shuster cooks an absolutely genius recipe for Pasta con Ceci
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode.
Recipe
Serves 2
- 4 tablespoons extra-virgin olive oil, plus more for drizzling
- 3 cloves garlic, peeled and smashed
- 3 tablespoons good tomato paste
- 1 teaspoon kosher salt, or more to taste
- 1 1/2 cups cooked chickpeas (or one 15-ounce can, drained and rinsed)
- 1/2 cup uncooked ditalini pasta (or another small shape, like macaroni)
- 2 cups boiling water
Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
Some genius swaps turn a forgettable cookout extra into a boom-wham-pow side that steals the show! Listen along as Food52's Director of Content, Brinda Ayer, cooks her way through Monifa Dayo's recipe for The Best Potato Salad Ever.
Recipe
Serves 6 to 8
- 4 shallots, peeled and finely diced
- 1/2 cup apple cider vinegar
- Kosher salt
- 4 pounds medium Yukon Gold potatoes, quartered
- Extra-virgin olive oil, for drizzling
- Freshly ground black pepper, to taste
- 1 pint full-fat yogurt (Straus is best)
- 1 cup aioli (classic recipe will do, or store-bought)
- 1 cup capers, drained
- 1 bunch parsley leaves, coarsely chopped
- 1 bunch cilantro leaves and stems, coarsely chopped
- 8 large eggs
- Flaky salt or fleur de sel, for garnish
- 1 handful tarragon, leaves picked but not chopped, for garnish
- 1 handful dill, leaves picked but not chopped, for garnish
- Fresh coriander seeds, for sprinkling (optional)
Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
This week we're featuring another episode from Genius Recipe Tapes in which Anita Shepherd blends her way through the most beautiful smoothie you'll ever make.
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way.
Recipe
Serves 2
For chia pudding layer:
- 1 cup coconut water
- 1 cup coconut yogurt
- 2 tablespoons agave
- 1/4 teaspoon rosewater
- 1/2 teaspoon vanilla extract
- 1/4 cup chia seeds
For strawberry layers:
- 1/2 cup fresh strawberries, stemmed and halved
- 1 cup coconut yogurt
- 1 cup frozen strawberries
- 1/4 cup ice
- 2 tablespoons agave, plus more for dipping strawberry slices
- Fresh sliced strawberries and coconut flakes, to garnish
Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
On this episode of Play Me a Recipe, Food52 podcast producer, Harry Sultan, invites you into his kitchen - albeit, originally for another podcast - while he cooks through Jenny Rosentrach's and Andy Ward's Pork Shoulder Ragu, and you'll be right alongside him, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode.
Recipe
Serves 6
- 2 pounds to 2 1/2 pound boneless pork shoulder roast (up to 2 1/2 pounds), tied with twine if there are any loose pieces
- 1 small onion, chopped
- 1 garlic clove, minced
- Salt and pepper
- 2 tablespoons olive oil
- 1 small pat butter
- 1 28-ounce can whole tomatoes, with juice
- 1 cup red wine
- 5 sprigs fresh thyme
- 5 sprigs fresh oregano
- 1 Small handful of fennel seeds
- 1 tablespoon hot sauce, for smokiness (Andy used Trader Joe's Hot Chili Sauce, but Sriracha and Tabasco both work great, too)
- 1 pound Pappardelle
- 1 handful Freshly grated Parmesan
Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
Listen and follow along as Ali Slagle cooks her way through The Godmother Egg Salad - an homage to a favorite Italian sub of the Bay Cities Deli in Santa Monica, California. It's perfect on toast, with boiled potatoes, or over a heap of shredded iceberg lettuce or radicchio. Use this recipe as is, or as a jumping off point to make it your own
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode.
Recipe
Serves 4
- 10 large eggs
- 1/4 small red onion
- 3 tablespoons red wine vinegar, divided
- 1 1/2 tablespoons dried oregano
- kosher salt
- freshly ground black pepper
- 4 to 8 pickled peppers (peperoncini, peppadews), plus brine
- 4 ounces cured Italian meat (salami, mortadella, ham), cut into 1/2 inch pieces
- 1/4 cup extra-virgin olive oil
- 1 teaspoon Dijon mustard
Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.
- 1 1/2 cups plus 2 tablespoons all-purpose flour
- 3/4 teaspoon kosher salt
- 3/4 cup plus 1 teaspoon sugar
- 1/4 cup vegetable or canola oil
- 1/4 cup mild olive oil
- 2 tablespoons whole milk
- 1/2 teaspoon almond extract
- 2 tablespoons cold, unsalted butter
- 3 small ripe peaches (up to 5), pitted and thickly sliced (about 1/2-inch wide)
Have a recipe you'd like to hear us make? Email it to us at podcasts@food52.com.
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Emma starts listing them at 1:03) before starting the episode.
Serves 4 to 6
Ingredients:
- 3 anchovy fillets packed in oil, drained
- 2 garlic cloves
- kosher salt
- freshly ground pepper
- 1/4 cup fresh lemon juice
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon Aleppo pepper
- 10 Castelvetrano olives
- 6 Piparra peppers
- 1 bunch celery
- 2 ounces Parmigiano
- 1/2 cup parsley leaves and tender stems
Host Peter J. Kim rings in Persian New Year with stories, laughter, and dancing alongside some truly incredible guests. Emmy-award-winning actress Shohreh Aghdashloo, Top Chef judge and former Food & Wine editor in chief Nilou Motamed who both talk to Peter about why rice is fundamental to the Iranian culinary experience, and Yvette Massoudi, the singer and founder of the band Mitra Sumara who's music facilitates a truly irresistible urge to dance.
Our next episode is coming out in just a couple of weeks, but in the meantime, check out Counterjam on Spotify for Peter's playlist of the wonderful musicians from this and past seasons.
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way.
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode.
Recipe
Serves 6
- 1/2 cup uncooked farro
- 1/3 cup extra-virgin olive oil
- 1/4 cup sherry vinegar
- 1/4 cup fresh parsley leaves, tightly packed
- 2 tablespoons chopped fresh oregano leaves
- 2 tablespoons chopped fresh basil leaves
- 2 garlic cloves, minced
- Kosher salt and freshly ground black pepper
- 1 cup frozen peas
- Neutral oil, for frying
- 1 (6-ounce) package snow peas (about 2 packed cups), ends trimmed and destringed and cut on the bias into 1/2-inch pieces
- 1 (6-ounce) package sugar snap peas (about 2 packed cups), ends trimmed and cut on the bias into 1/2-inch pieces
- Shaved Parmesan cheese, for garnish
Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way.
On this episode, Pitmaster Pat Martin talks about the quintessential hoecake and some of the principles of barbecue.
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below
Recipe
10 to 12 hoecakes (1 or 2 per person)
- 2 1/2 cups medium-ground white cornmeal
- 3/4 teaspoons freshly ground black pepper
- 1/2 teaspoon Diamond Crystal kosher salt
- 1 egg, beaten
- 3 cups whole buttermilk
- 1/4 cup lard or bacon grease, melted, plus more for cooking
- 4 tablespoons butter, melted for brushing
Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way.
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode.
Recipe
Serves 2
Peanut chutney
- 1 cup unsalted, unroasted peanuts
- 1/2 teaspoon cumin powder
- 1/2 teaspoon red chile powder
- 1/4 teaspoon salt
Indian peanutty noodles
- 6 ounces udon or soba noodles
- 2 tablespoons vegetable oil
- 1 cup broccoli florets, chopped into 1-inch pieces
- 1 cup red bell pepper, chopped into 1-inch pieces
- 3/4 cup thinly sliced scallions, divided
- 2 tablespoons peanut chutney, prepared above
- 1 to 2 tablespoons light soy sauce, to taste
Peanut chutney
Indian peanutty noodles
Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
If you enjoyed this recipe, be sure to follow The Genius Recipe Tapes wherever you get your podcasts.
Referenced in this episode
- Crispy Yangnyeom Chickpeas With Caramelized Honey From Eric Kim (recipe + video)
- Korean American: Food That Tastes Like Home
Genius-Hunter Extra Credit
- When I Came Out to My Parents, Kimchi Fried Rice Held Us Together (an Eric Kim essay on Food52)
- Read some of Eric's writing on Food52's Table For One column!
Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way.
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode.
Recipe
For the rajma masala base
- 2 tbsp ghee (or coconut oil)
- 1 onion, finely chopped
- 4 garlic cloves, finely chopped
- 2in piece of ginger, peeled and finely chopped
- 1 green chilli, finely chopped
- ½ tsp ground turmeric
- ½ tsp chilli powder
- 1 tsp garam masala
- 1 tsp cumin seeds
- 2 x 400g tins pinto or borlotti beans
- 1 x 400g tin chopped tomatoes
For the saag aloo topping
- 2lb 4 oz small new or red skin potatoes (large ones cut in half)
- 1lb 2oz cauliflower, broken into small florets, stalk and leaves roughly chopped
- 1 ¾oz ghee (or unsalted butter)
- 1 tsp cumin seeds
- 1 tbsp black mustard seeds
- 1 tsp ground turmeric
- 7oz baby spinach, washed
Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way.
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode.
Recipe
Makes 16 brownies (8 to 10 milligrams THC per brownie)
Cannabutter
- 1/2 cup (113 grams) unsalted butter
- 1 gram quality cannabis flower
Weed brownies
- 1/4 cup (21 grams) natural cocoa powder, plus more for the pan
- Cannabutter (above)
- 1/2 cup (100 grams) chopped dark chocolate
- 1 1/4 cups (250 grams) granulated sugar
- 1 tablespoon molasses
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 2 large eggs
- 3/4 cup (90 grams) all-purpose flour
- 1/2 cup (57 grams) chopped toasted nuts (optional)
If you're considering enjoying this recipe, please consult and follow the legal restrictions for controlled substances in your state. Because there are so many variables with homemade edibles, go slowly. You may want to start with half a serving and determine your tolerance and ideal dose from there. And always wait a couple hours to feel the effects.
Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode.
Recipe
Makes One 9-inch Cake
For the puff pastry
- 3 1/4 cups (413 grams) all-purpose flour
- 1/2 cup (65 grams) whole wheat flour
- 3/4 teaspoon sea salt
- 2 tablespoons granulated sugar
- 12 ounces (399 grams) unsalted cold butter, cubed
- 1 cup cold water
- 1 tablespoon apple cider vinegar
For the filling
- 1 1/4 cups (160 grams) cup shelled pecan halves
- 1/2 cup (100 grams) granulated sugar
- 1/4 cup (34 grams) all-purpose flour
- 1/4 teaspoon sea salt
- 1 teaspoon fresh grated orange zest
- 1 large egg
- 1 large egg white, yolk reserved
- 1/2 cup (113 grams) unsalted butter, softened
- 1 large egg (to combine with yolk for egg wash)
Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Peter starts listing them at 1:31 before starting the episode.
- 1 lb chopped kimchi
- 8oz bacon, cut into 3/4 inch slices
- 1 onion, thinly sliced
- 3 tbsp, doenjang or miso
- 1/2 bunch lacinato kale, coarsely shredded
- 1 medium purple daikon, cut into 3/4 inch cubes
- 6 medium garlic cloves, thinly sliced
- 1 package tofu, chopped into cubes
- 4 scallions, thinly sliced for garnish
Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Gaby starts listing them at 1:12) before starting the episode.
Recipe
Serves 2
- 2 tablespoons olive oil, divided
- 1 lb yukon or red bliss potato (3 to 4 size A about 2.5-inches in diameter), thinly sliced.
- 1 medium red pepper (about 8 oz), julienne about ¼ inch.
- 1 medium onion (about 8 oz), sliced
- 2 tablespoons olive oil, divided
- 1 lb Cod filet
- 2 teaspoons dry oregano, divided
- 2 teaspoons dry thyme, divided
- Good Kosher Salt, to taste
- Freshly ground black pepper, to taste.
Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Brinda starts listing them at 0:28) before starting the episode.
- 1 small yellow onion, chopped
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 3 cups (or 2 cans) cooked black beans, divided
- 1 1/2 teaspoons cumin powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon sea salt
- 1 pinch black pepper or red pepper flakes, to taste
- 2/3 cup quick oats or bread crumbs, plus extra as needed
- 3/4 cup fresh (or frozen and thawed) corn
Is there a recipe you'd like to hear us make? Email it to us at podcasts@food52.com!
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode (Dan starts listing them at 0:39).
Mom's Portuguese Rice
Serves 4 to 6
- 1/4 cup olive oil
- 3/4 pound linguiça, cut into 1/8-inch thick coins on a diagonal
- 1 red pepper, chopped small
- 1 large white onion, chopped small
- 1 heaping tablespoon smoked paprika
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon red pepper flakes (optional)
- 1 (6-ounce) can tomato paste
- 1 cup long grain white rice
- 3 cups chicken stock
- 2 bay leaves
- A handful of chopped parsley
1. Pre-heat oven to 350 degrees.
2. Add 1/4 cup olive oil to a medium-sized oven safe pot or dutch oven. Over low heat, let olive oil heat up for about 5 minutes. Add linguiça coins to the pot and spread them out evenly. Cook linguiça until coins are brown and crispy on both sides, flipping the coins over half way through, about 5-7 minutes. Remove cooked linguiça from the pot and set aside on a plate.
3. Your pot will have a gorgeous orange oil left in from the fried linguiça. Add the chopped pepper, chopped onion, 1 teaspoon kosher salt and 1 teaspoon ground black pepper to the pot. Cook over medium heat, stirring until browned, about 5-7 minutes.
4. Add 1 heaping tablespoon smoked paprika and stir until fragrant, about 1-2 minutes.
5. Add the entire can of tomato paste and stir until everything is combined and the paste starts to caramelize, about 2-3 minutes.
6. Add 2 1/2 cups chicken stock and deglaze pan, stirring until all the crispy bits come off the pot into the mix.
7. Add 1 cup rice, 2 bay leaves and the linguiça (scrape any oil off the plate into the pan!) and stir until everything comes to a boil.
8. Place the cover on to your pot and place your pot into a 350 degree oven for 35-40 minutes until rice is cooked through. If you check your rice needs more liquid as it cooks, add the extra ½ cup of chicken stock to pot, stir, and place back in to oven.
9. When rice is fully cooked, remove pot from oven and keep it covered, off-heat, for 5-10 minutes. This will make the rice extra creamy.
10. Served topped with chopped parsley and enjoy!
Bonus: If you wanted to add crispy chicken thighs to this dish, it really makes a great addition. Just start off with your chicken thighs skin down in your pot and cook them over medium until the skin releases from the pot, maybe 8-10 minutes. Flip over and cook about 5 minutes on the other side. Set thighs aside, and start your recipe at step 1, using the grease from the chicken instead of the ¼ cup of olive oil. Place the chicken thighs skin side up on top of rice before you place pot in oven and they will cook along with the rice!
Is there a recipe you'd like to hear us make? Email it to us at podcasts@food52.com.
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Molly starts listing them at 2:16) before starting the episode.
Molly Baz's Cae Sal
Serves 4
- 1 garlic clove
- 1 lemon
- 4 romaine hearts
Dairy
- 2 large eggs
- 2 ounces grated Parmesan cheese (about 1/2 cup), plus more for serving
Pantry
- 1/2 crusty baguette (about 6 ounces)
- 2 tablespoons extra-virgin olive oil
- Kosher salt
- Coarsely ground black pepper
- 4 oil-packed anchovy fillets
- 1 teaspoon Dijon mustard
- 1/2 cup canola or vegetable oil
- 1 teaspoon Worcestershire sauce
Separate the yolks and whites of 2 large eggs. Place the yolks in a large bowl (where you’ll build your dressing) and reserve the whites for another use.
Finely grate 1 garlic clove and the zest of about half of a lemon into the large bowl. Squeeze in the juice of half of the lemon.
Finely chop 4 anchovies, then mash them to a paste, using the side of a chef’s knife until homogeneous; add to the large bowl.
Add 1 teaspoon Dijon mustard and whisk everything to combine. Place a damp kitchen towel underneath the bowl to stabilize it so it doesn’t slip ’n’ slide all over the place as you whisk in the oil.
Starting with a very thin stream at first, whisking constantly as you go, incorporate ½ cup of canola oil into the yolk mixture until it is thick, creamy, and pale yellow.
Whisk in 3/4 teaspoon kosher salt, 3/4 teaspoon black pepper, 1 teaspoon Worcestershire sauce, and 1 ounce grated Parmesan cheese (1/4 cup). Taste the dressing on a leaf of romaine—it should be salty, cheesy, and lemony. Make any adjustments necessary until it tastes so good that you’d be happy eating a bowl of it alone with aside of crouts.
*You are about to make mayonnaise by hand, BUT it’s not as hard as it sounds. The mustard, garlic, and anchovies that get mixed into the egg yolk will help support the emulsion.
**It’s always a good idea to preseason your greens with some acid and salt so they are zippy and zingy and hold up to the dressing. The lettuce contains water, which is going to dilute the flavor of the dressing, so you’ll always need a little extra acid to combat that.
How did your Cae Sal turn out? We want to hear all about it—leave us a rating + review!
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Anthony starts listing them at 2:16) before starting the episode.
Onion & Olive Bread
makes 1 (12-by-16-inch) pan pizza
Sicilian grandma dough
- 900 grams high-protein flour
- 100 grams whole-grain flour, preferably freshly milled
- 30 grams sea salt
- 720 grams (3 cups) water, at 65°F (18°C)
- 100 grams starter (3 to 5 hours after feeding it at room temperature), or see note about using pre-ferment
- 60 grams extra-virgin olive oil, plus more for oiling the pans
Onion & olive bread
- 45 grams green Castelvetrano olives, pitted and sliced (about 8 olives)
- 44 grams Taggiasca olives, pitted and sliced (about 23 olives)
- 45 grams red onion, thinly sliced (about 1/4 medium)
- 12" round pan or 1 half sheet pan (900 grams) Sicilian Grandma Dough
- 40 grams (3 tablespoons) extra-virgin olive oil
- Large flake or coarse sea salt for garnishSicilian grandma dough
Sicilian grandma dough
Onion & olive bread
Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com.
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Reina Gascon-Lopez starts listing them at 1:03) before starting the episode.
Coquito Cookie
Makes 36 cookies
Cookies
- 2 1/2 cups (300 grams) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon grated whole or ground nutmeg
- 2 sticks (1 cup/226 grams) unsalted butter, at room temperature
- 1 1/2 cups (300 grams) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon coconut extract
- 1 teaspoon rum extract
- 1 1/2 teaspoons vanilla bean paste
Icing
- 1 1/2 cups (60 grams) sweetened coconut flakes, toasted, for garnish
- 2 cups (120 grams) confectioners' sugar, sifted
- 1/4 cup water
Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Jillian starts listing them at :52) before starting the episode.
Black Cake Cookie
Makes about 3 dozen chewy 2-3 inch cookies
For the fruit mixture:
- 1 cup (180g) black raisins, divided
- ½ cup (90g) pitted prunes
- ½ cup (90g) dried currants¾ cup tawny or ruby port wine
- 2 tablespoons Wray and Nephew (or your favorite) white rum
For the cookie dough:
- 1 ½ sticks (170g) unsalted butter, melted
- 1 1/4 (260g) cups brown sugar lightly packed
- ½ cup (100g) white sugar
- 2 large eggs
- 1 tbsp store-bought burnt sugar browning (optional; see note)
- 2tsp vanilla extract/paste
- 1 tsp white rum (or rum extract)
- 1 tbsp port wine
- 3 1/2 cups (420g) all-purpose flour
- 1 tsp baking soda
- ½ tsp kosher salt
- 1 ½ tsp ground cinnamon
- 1 tsp freshly ground or grated nutmeg
- ¾ cup (75g) coarsely chopped walnuts (optional)
Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Elisa starts listing them at 2:02) before starting the episode.
Maman's Cookie Tiramisù
Serves 6
- 2 cups (480 milliliters) heavy cream
- 2 cups (480 grams) mascarpone
- 1/4 cup (50 grams) sugar
- 1 teaspoon pure vanilla extract
- 1 cup (240 milliliters) strong brewed espresso, warm (about 6 shots; see Tip)
- 8 Maman's Nutty Chocolate Chip Cookies, or store-bought chocolate chip cookies (about 30 ounces / 840 grams total)
- 2 tablespoons unsweetened natural cocoa powder
Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Erin starts listing them at 1:58) before starting the episode.
Apple Pecan Pie
Makes one 9-inch pie
- 1 recipe All Buttah Pie Dough, prepared and chilled
- 4 tablespoons (56 grams) unsalted butter
- 1 cup (212 grams) dark brown sugar, divided
- 2 tablespoons (15 grams) all-purpose flour
- 2 cups (240 grams) peeled and diced apples, such as Cosmic Crisp, Honeycrisp, or Fuji (about 2 large apples)
- 3 (170 grams) large eggs, at room temperature
- 1/4 cup (78 grams) maple syrup
- 1 1/2 teaspoons (7 grams) vanilla extract
- 3/4 teaspoon (3 grams) fine sea salt
- 1/2 teaspoon (2 grams) ground cinnamon
- 1 1/2 cups (200 grams) pecan halves, roughly chopped
Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Maurizio starts listing them at 1:27) before starting the episode.
Soft & Fluffy Sourdough Pull-Apart Rolls
Levain
- 24 grams ripe sourdough starter
- 60 grams all-purpose flour
- 60 grams water
- 12 grams caster sugar
Dough for Rolls
- 440 grams all-purpose flour
- 180 grams warm water
- 115 grams whole milk, cold
- 75 grams unsalted butter
- 23 grams caster sugar
- 10 grams fine sea salt
Egg Wash
- 1 large egg
- 1 splash whole milk
In a medium-sized jar or mixing bowl, mix together the ingredients called for in the Levain, above. Be sure to use your sourdough starter when it’s ripe—for me, this is when I’d normally give it a refreshment. Cover and let ferment overnight.
First, take out the called for butter and cut it into ½-inch pats. Place the butter in a small bowl and let sit out at room temperature to soften.
At this point your levain should look very bubbly and active, it should have risen high in the jar, and it should have a mild, sour aroma. To the mixer bowl, add all the ingredients listed for the dough for the rolls, plus the levain, except for the cut butter, this will be added after the dough is mixed for a few minutes. Set the mixer to low speed and mix until all the ingredients are combined and no dry bits of flour remain. Turn the mixer up to speed 2 and mix for 3-5 minutes until the dough starts to cling to the dough hook (it won’t completely remove from the bottom of the mixing bowl).
The butter should be at room temperature by this time: a finger should easily push into the butter without much resistance. If the butter is still very cold, place it in the microwave for a few seconds at a time until it’s soft to the touch. Turn the mixer down to low and add the butter, one pat at a time, waiting to add the next until the previous one is fully incorporated into the dough. Continue to add all the butter, and continue to mix until the dough smooths out and once again begins clinging to the dough hook. Adding the butter and finishing to mix could take a total of 5 minutes or so. Transfer the dough to a bowl and cover with reusable plastic, or a silicone bowl cover, for bulk fermentation (its first rise).
During the 4-hour bulk fermentation, give the dough 3 sets of stretch and folds to further strengthen the dough.
After the first 30 minutes, uncover the dough, and with wet hands, grab one side of the dough, stretch it up and over to the other side. Rotate the bowl 180° and give it another stretch and fold. Then, rotate the bowl 90° and give that side a stretch up and over. Finally, rotate the bowl 180° and stretch up and fold over the last side. Cover the bowl. Give the dough two more sets of stretch and folds at 30-minute intervals. After the third set, let the dough rest, covered, until shaping.
After the 4-hour bulk fermentation, the dough should have risen in the bulk fermentation container, be soft to the touch, and feel light and airy. If the dough still feels dense, very sticky, and shaggy looking, give it another 30 minutes to ferment further and check again.
This is a soft dough, to make shaping easier you could uncover your bulk fermentation container, and place it into the refrigerator for 15-20 minutes to cool and slightly firm up.
Prepare a 9x9-inch baking pan by liberally buttering the interior or lining with parchment paper.
Gently scoop out the dough from the bulk fermentation container to a lightly floured work surface. Using a bench knife or plastic scraper, divide the dough into sixteen 60g pieces. Shape each piece into a small ball with a tight skin around the outside. Place the shaped pieces into the pan in 4 rows of 4.
Cover the baking pan with reusable plastic and place somewhere warm (about 76-78°F/24-26°C) to proof (second rise) for 2 hours and 30 minutes.
At a warm temperature, 76-78°F (24-26°C), this dough will take 2 hours and 30 minutes to fully proof. If it’s cooler in your kitchen, give the dough additional time to rise. Conversely, if it’s warmer, expect to bake the dough earlier.
After two and a half hours, the dough should have risen to about 1-inch below the rim of the pan and be very soft to the touch. If the dough is still looking sluggish and hasn’t risen, give it another 30 minutes to rise and check again.
Preheat your oven to 425°F (220°C) with a baking rack in the middle of the oven.
In a small bowl, whisk together one egg and a tablespoon of whole milk until frothy. Using a pastry brush, gently paint the egg wash onto the proofed dough in a thin, uniform layer.
Slide the pan with dough into the oven and bake for 25 minutes at 425°F (220°C). After this time, rotate the pan 180°, turn the oven down to 375°F (190°C), and bake for an additional 10-15 minutes until the rolls are golden brown. The internal temperature should be above 200°F (93°C).
When baked, remove the pan from the oven, let rest 5 minutes, then turn the rolls out to a wire rack to cool completely, about 30 minutes.
Is there a Food52 recipe you'd like to hear us make? Email it to us at podcasts@food52.com.
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).
Bindaetteok
Serves 8 to 10
- 2 cups dried peeled split mung beans
- 1 cup mung bean sprouts
- 1 cup Baechu Kimchi plus 2 tablespoons kimchi liquid
- 8 to 10 scallions, cut into 2- to 3- inch lengths
- 3 to 4 cloves garlic, thinly sliced
- 5 to 6 fresh shiitake mushrooms, stems discarded, caps thinly sliced
- 2 teaspoons soy sauce
- 1 tablespoon sesame oil
- ½ teaspoon salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons egg replacer (preferably JUST Egg), plant milk, or aquafaba (canned chickpea liquid)
- 2 tablespoons extra- virgin olive oil
- Spicy Soy Sauce Dressing, for serving
Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (WoonHeng starts listing them at 1:57) before starting the episode.
Buffalo Tempeh & Caramelized Onion Baked Buns
Makes 8 buns
For the dough:
- 245 grams (about 2 cups) all-purpose flour
- 1 tablespoon sugar
- 1 1/2 teaspoons instant yeast
- 1/4 teaspoon salt
- 150 milliliters (⅔ cup) warm wate
For the filling:
- 1 1/2 tablespoons neutral oil (like canola or vegetable), plus more as needed
- 1 pound onions, thinly sliced (yellow, white, or red will work, but red will be a bit sweeter)
- 1 package Lightlife Buffalo Tempeh, cut into 1-centimeter cubes
- 1 handful chopped scallions
- Salt, to taste
For the “egg wash” and topping:
- 1 tablespoon unsweetened soy or oat milk
- 1/2 tablespoon maple syrup
- Toasted white sesame seeds, for sprinkling
- Plant-based butter, melted
Add the water and mix using a rubber spatula until there are no dry spots of flour in the bowl. (If the dough is too wet, add flour, 1 tablespoon at a time; if the dough is too dry, add water in 1 tablespoon increments).
Transfer the dough to a floured work surface and knead until a smooth top forms. Place the dough back into the bowl and cover with a tight lid. Then, proof in a warm place until it doubles its original size, about 40 to 60 minutes depending on the weather.
Push the onions to the side of the pan and pan-fry the tempeh for 1 to 2 minutes, until a thin crust forms and the sauce is well-adhered (add more oil if needed).
Then, combine both ingredients together and turn off the heat. Fold in the chopped scallions.Let this mixture cool while you turn your attention to the dough.
To assemble the buns, uncover the dough and punch it down to release the air, then transfer to a floured work surface. Divide the dough into 8 equal portions (about 50 grams each) and knead each a few times to remove additional air bubbles, then roll into a ball. Work with one ball of dough at a time and cover the rest with a damp towel.
Take a ball of dough and flatten it with your palm. Dust your rolling pin with flour and roll the dough out to about 4 to 5 inches in diameter.
Place a portion of the filling (about 2 to 3 tablespoons per bun) in the middle and bring the sides to the middle and pinch to seal.
Place the buns, seam-side down, on the greased baking pan, slightly apart. Cover with a kitchen towel and proof for 15 minutes while you preheat the oven to 375°F.
Bake until golden brown, about 25 to 30 minutes. Brush the cooked buns with melted plant-based butter right after you remove them from the oven to get a shinier look. This step also prevents the buns from drying out.
Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Kristen starts listing them at 3:05) before starting the episode.
Marie-Hélène's Apple Cake From Dorie Greenspan
Serves 8
- 3/4 cup (95g) all-purpose flour
- 3/4 teaspoon baking powder
- 1 pinch salt
- 4 large apples (if you can, choose four different kinds)
- 2 large eggs
- 3/4 cup (150g) sugar
- 3 tablespoons dark rum
- 1/2 teaspoon pure vanilla extract
- 1/2 cup (115g) unsalted butter, melted and cooled
Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode.
Cranberry Salsa Macha
Makes 2 cups
- 1 1/2 cups vegetable oil
- 5 garlic cloves, peeled
- 3/4 cup raw pecans
- 8 (48 g/1.69 oz.) chiles guajillo, stemmed and seeded
- 3 chiles de árbol, stemmed (seeded for mild)
- 2 tablespoons raw white sesame seeds
- Kosher salt (Diamond Crystal)
- 2 dried bay leaves, crumbled into small pieces
- 1 teaspoon dried oregano, preferably Mexican
- 1/2 cup dried cranberries, sweetened
Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Amy starts listing them at 2:35) before starting the episode.
Maple-Mustard Tempeh with Black Rice
Serves 4
For the tempeh:
- 1 (8-ounce) package Lightlife Original Tempeh
- 1/2 cup filtered water
- 3 tablespoons Dijon mustard
- 3 tablespoons maple syrup
- 2 tablespoons raw apple cider vinegar
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon tamari or soy sauce
- 1/2 teaspoon crushed garlic
For the black rice:
- 1 cup black rice
- 1 3/4 cups filtered water, plus more to soak
- Large pinch fine sea salt
For the shredded carrot salad:
- 8 ounces carrots (about 4 medium-large), scrubbed
- 2 cups fresh parsley leaves, roughly chopped
- 2 scallions, thinly sliced (or ¼ cup chopped chives)
- 1/4 cup toasted sunflower seeds
- 2 tablespoons apple cider vinegar
- 3 tablespoons extra-virgin olive oil
- 1/2 teaspoon fine sea salt, plus more to taste
For the tahini drizzle:
- 1/3 cup tahini
- 1/2 cup filtered water
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon maple syrup or honey
- 1/4 teaspoon crushed garlic
Drain and rinse the rice. Return the drained rice to the pot. Add 1 ¾ cup water plus a large pinch of fine sea salt and bring to a boil over high heat. Cover, reduce heat to low, and simmer for 50 to 60 minutes, or until all the water is absorbed and rice is cooked. Remove the rice from heat and set aside for 10 minutes before serving.
Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Julia starts listing them at :47) before starting the episode.
Gluten-Free Buckwheat Groat Pancakes
Serves 5 to 7
- 1 1/2 cups (270 grams) hulled buckwheat groats
- 1 teaspoon apple cider vinegar
- Dried or dehydrated blueberries (optional)
- 2 dates, pitted
- 1/2 cup (120 milliliters) plain full-fat yogurt
- 1/2 cup (120 milliliters) milk, buttermilk, or almond milk
- 4 whole large eggs
- 2 large egg whites
- 2 ripe bananas
- 1 teaspoon kosher salt
- 1/2 teaspoon almond extract
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- Ghee or coconut oil, for cooking
Add the buckwheat groats to a bowl with the apple cider vinegar and cover with 3 inches (7.5cm) of water. Let stand for 8 hours of overnight. In the morning, drain and rinse until the water runs clear.
If using dried blueberries, soak them in warm water in a small dish to rehydrate for 10 minutes. Remove them from the water and squeeze them dry just before cooking.
Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Jesse starts listing them at :51) before starting the episode.
Makes 18 large cookies
- 2 sticks (16 tablespoons/226 grams) unsalted butter
- 2 cups (473 ml) dry red wine, any variety
- ⅓ cup plus 2 tablespoons (99 grams) granulated sugar, divided
- 3¼ cups spooned and leveled all-purpose flour (416 grams)
- ½ cup (45 grams) natural, unsweetened cocoa powder, sifted
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1½ cups (300 grams) packed light brown sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 8 ounces (227 grams) semisweet chocolate, roughly chopped (about 1⅓ cups)
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Emma starts listing them at TK) before starting the episode.
Makes 1 sandwich
- 1/2 (6-ounce) package Lightlife Smoky Tempeh Strips
- Neutral oil, like canola or vegetable
- 2 tablespoons plant-based mayonnaise
- 1 small garlic clove, minced
- 3 tablespoons sliced pepperoncini, brine reserved
- 1/2 teaspoon fennel seeds, toasted and lightly crushed
- 1/4 teaspoon dried oregano
- 1 pinch red pepper flakes
- Kosher salt and freshly ground black pepper, to taste
- 1 sub roll (about 8 inches long), halved horizontally, toasted if you’d like
- 2 slices plant-based cheese, such as Chao
- 1/4 to 1/2 beefsteak tomato, thinly sliced
- 1/4 small yellow onion, thinly sliced
- 2 to 4 pieces iceberg lettuce
- Extra-virgin olive oil, for drizzling
- Red wine vinegar, for drizzling
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Dawn starts listing them at 1:25) before starting the episode.
Serves 4
- 4 tablespoons olive oil, divided
- 4 sweet Italian sausages (about 1 pound total)
- 1 onion (any color), chopped
- 1 stalk celery, thinly sliced
- 2 garlic cloves, smashed and chopped
- Kosher salt
- Freshly ground black pepper
- Two (15.5-ounce) cans cannellini or white northern beans (undrained)
- 1 cup water
- 1 teaspoon white wine vinegar
- 1 cup panko, coarse fresh bread crumbs, or cracker crumbs
- 1/3 cup chopped fresh parsley
- 1 bay leaf
First up: A food writer's reflection on loss and grief—and the untold power of a mother-knows-best birthday cake.
"I think food can serve so many important functions, specifically in grief. It is a way to nourish us, physically nourish us, at a time when we are just feeling so weak and so sad and so, maybe incapable of nourishing ourselves well." —Lisa Ruland
Referenced in this episode:
- A Chocolate Cake That Celebrates Mothers—Lost & Found (Food52)
- Chocolate Cake with Whipped Cream Frosting recipe
Find more My Family Recipe episodes here.
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Murielle starts listing them at 2:03) before starting the episode.
Serves 2
- 1 (8-ounce) package Lightlife Original Tempeh
- 1/4 cup plus 1 tablespoon apricot jam
- 1 tablespoon lime juice
- 1 tablespoon tamari or low-sodium soy sauce
- 1 teaspoon freshly grated ginger
- 1/2 fresh red chile, finely minced
- Tablespoon canola oil
- Sesame seeds, for garnish
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Emma starts listing them at 1:03) before starting the episode.
Serves 4 to 6
Ingredients:
- 3 anchovy fillets packed in oil, drained
- 2 garlic cloves
- kosher salt
- freshly ground pepper
- 1/4 cup fresh lemon juice
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon Aleppo pepper
- 10 Castelvetrano olives
- 6 Piparra peppers
- 1 bunch celery
- 2 ounces Parmigiano
- 1/2 cup parsley leaves and tender stems
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Emma starts listing them at 1:23) before starting the episode.
Serves One
- 2 slices of bread
- 1 small, ripe avocado
- 1 (5oz) can oil-packed tuna
- 1tbsp fresh squeezed lemon juice
- Kosher salt
- Fresh ground pepper
SoulPhoodies Tamara Celeste and Derek Kirk speak with Atinuke Diver about This Belongs to Us, her documentary chronicling the stories of Black women brewers in the American south, and their journeys of reclamation and revival as they navigate the predominantly white- and male-dominated landscape of beer in America.
If you're enjoying this podcast, follow Black & Highly Flavored so you don't miss out on future episodes.
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Peter starts listing them at 10:15) before starting the episode.
Serves 1
- 1 packet instant ramen, such as Shin Ramyun
- 1 slice American cheese
- 1 large egg, divided
SoulPhoodies Tamara Celeste and Derek Kirk are joined today by author Adrian Miller (@SoulFoodScholar) to discuss his recent book, Black Smoke, the definitive history of African-Americans' influence on barbecue culture. (And here are those BBQ-ready spices Derek mentioned!)
If you're enjoying this podcast, follow Black & Highly Flavored so you don't miss out on future episodes.
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Rebecca starts listing them at :55) before starting the episode.
Big Bean Sorta-Scampi With Linguine
Serves 4
- 8 ounces big dried beans, such as corona, gigante, or large lima, soaked overnight; or 2 (15-ounce) cans butter beans, drained and rinsed + 1 cup vegetable stock
- 8 cloves garlic, divided
- 1 lemon
- 7 tablespoons extra-virgin olive oil, divided
- Kosher salt and freshly ground black pepper
- 2 tablespoons white wine vinegar
- ½ cup panko
- 1 medium red or yellow onion, finely chopped
- 2 tablespoons unsalted butter
- ½ to 1 teaspoon red pepper flakes (optional)
- 1 teaspoon fish sauce (optional)
- 1 bunch flat-leaf parsley (leaves and all stems), finely chopped
- 1 pound long pasta, such as linguine or fettuccine
If you like this episode, head on over to Black and Highly Flavored's show page and hit "follow," so you don't miss any of the amazing upcoming episodes.
In partnership with the Food52 Podcast Network, SoulPhoodie founders Tamara Celeste and Derek Kirk created the Black & Highly Flavored podcast to tell the stories and showcase the talent of Black creators and entrepreneurs excelling and innovating in the food and beverage space.
This episode: Tamara and Derek speak with Saturated Ice Cream's Lokelani Alabanza—pastry chef and ice cream wizard devising need-to-have-now flavors all inspired by historic African-American cookbooks. She calls it, "like collecting antiques, but with food" — how cool is that?
Adapted from Food52’s much beloved column, My Family Recipe (the podcast!) is brought to you by the Food52 Podcast Network and Heritage Radio Network. Enjoy interviews with writers and chefs, parents and children about what is passed down along with the foods we know and love.
Follow My Family Recipe wherever you listen.
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Danielle starts listing them at 2:08) before starting the episode.
Corn Grits with Wild Mushrooms & Jammy Eggs
Serves 4
- 4 to 8 large eggs, depending on how hungry you are
- 2 fresh corn cobs
- 3 tablespoons unsalted butter, divided
- 1/2 small yellow onion, finely chopped
- 1/4 cup diced roasted hatch chiles
- 1 teaspoon coarse sea salt, plus more to taste
- 1 cup medium-ground grits or polenta (not instant)
- 1/4 cup crumbled feta cheese (loosely packed)
- 1 pound wild mushrooms, such as chanterelles, lobster, or oyster, cleaned well and dried
- 1 tablespoon neutral oil
- 2 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground cumin
- Juice of half a lime
- 1 handful chopped cilantro leaves or chives, to garnish
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Amy starts listing them at 1:09) before starting the episode.
Super Green Bars, a variation on Hazelnut Dukkah Bars
Makes 16 to 20 bars, depending on the pan you use (see below)
- 1 ½ cups (7 ½ ounces | 215 g) raw pumpkin seeds
- 1 ½ cups (7 ½ ounces| 215 g) Austrian pumpkin seeds
- 2 cups (3½ ounces | 100 g) unsweetened flaked dried coconut
- 1 teaspoon flakey sea salt
- ½ teaspoon fine sea salt
- 3 tablespoons hemp seeds
- 1 sheet toasted nori, crushed
- 2 tablespoons dried nettle
- 2 teaspoons ceremonial matcha tea powder
- ¹/₃ cup (80 ml) brown rice syrup
- 1 teaspoon vanilla extract
Choosing Your Pan
You can use almost any pan you have on hand for these bars. Here are the pans I like to use and the yields they will give you:
- 8-inch (20 cm) round cake pan: twenty 1-inch (2.5 cm) wedges
- 8-inch (20 cm) square cake pan: sixteen 1¾-inch (4.5 cm) squares
- 5 x 9½-inch (13 x 24 cm) loaf pan: eighteen ½-inch (1.25 cm) slices
- 13 x 4-inch (33 x 10 cm) rectangular tart pan: eighteen 1½-inch (3.75 cm) wedges
The recipe is from Whole Food Cooking Every Day by Amy Chaplin (Artisan Books). Copyright © 2019.
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
If you like this episode, head over to Counterjam's show page for more episodes like this one. Singer—and profesional sauciér—Kelis reveals the best place to get fried chicken in NYC, A Tribe Called Quest's Jarobi White spins some hidden-gem tracks, and Kogi chef Roy Choi shares how a stinky bean paste ruined a high school romance.
Michelle Zauner (Japanese Breakfast, author of 'Crying in H-Mart') rags on Peter's instant ramyun preferences, they discuss a few tracks off 'Jubilee,' and debate dream ssam combos.
Referenced in this episode:
- Crying in H-Mart
- "Savage Good Boy" and "Be Sweet" from Michelle's newest album, Jubilee
Counterjam will be back for season 3 in the fall, but you can keep the party going by tuning into Peter's Counterjam playlists on Spotify.
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Jenny starts listing them at 1:00) before starting the episode.
Tagliatelle with Corn, Tomatoes, "Onion-Bacon" & Basil
Serves 4
- Kosher salt to taste
- 1 medium red onion, sliced
- 4 tablespoons extra-virgin olive oil
- 16 ounces tagliatelle or spaghetti
- 3 tablespoons unsalted butter
- 1 garlic clove, minced
- Freshly ground black pepper to taste
- Pinch of dried red pepper flakes
- 4 cups corn kernels (from about 4 medium ears)
- 3 to 3 1/2 cups roughly chopped ripe tomatoes (from about 3 medium tomatoes) and their juices
- 1/2 cup freshly grated Parmesan cheese (about 2 ounces)
- 4 fresh basil leaves, chopped
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
On Black & Highly Flavored, SoulPhoodies Tamara Celeste and Derek Kirk shine a light on the need-to-know Black movers and shakers of our food and beverage industry. From the Food52 Podcast Network, Black & Highly Flavored is coming soon—follow the show page so you don't miss a thing.
If you like this episode, head over to Counterjam's show page for more episodes like this one. Singer—and profesional sauciér—Kelis reveals the best place to get fried chicken in NYC, A Tribe Called Quest's Jarobi White spins some hidden-gem tracks, and Kogi chef Roy Choi shares how a stinky bean paste ruined a high school romance.
Host Peter J. Kim looks at Ethiopian culture with chefs Marcus Samuelsson and Serkaddis Alemu, and spins a few tracks by Kibrom Birhane.
Here's Marcus's wife's sister's recipe for Kitfo on Food52—one he's, as you'll learn in the episode, not allowed to prepare himself. Thanks for tuning into season 2; we'll be back with season 3 in a bit! In the meantime, queue up the Counterjam playlists on Spotify for more from Kibrom Birhane, among other wonderful Ethiopian artists.
This episode of Play Me a Recipe is produced in collaboration with M.M.LaFleur.
This summer, M.M.LaFleur is tossing out the old rules of living, working, and dressing, and making sure you are feeling ready for the shifting demands of work/life balance as the world reopens. Read how economist and bestselling author Emily Oster is rewriting the rules on M Dash.
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode.
Roasted Carrots with Carrot Top Pesto & Burrata
Serves 4 to 6
For the carrot top pesto:
- 4 cups lightly packed washed carrot tops, stems discarded and roughly chopped, a small handful reserved
- Handful basil leaves
- 1/2 cup walnuts, toasted
- 1 ounce grated Parmesan cheese
- 1 medium garlic clove, halved lengthwise
- 1 teaspoon Maldon or other flaky sea salt
- 1/2 cup extra-virgin olive oil
For the carrots:
- 20 small carrots, scrubbed and tops trimmed but stems left on
- 2 tablespoons extra-virgin olive oil, plus extra for drizzling
- 1 teaspoon plus a few pinches flaky salt
- 1/2 pound burrata, drained and at room temperature
- 3 tablespoons carrot top pesto, plus more to taste
- Small handful basil leaves
- Half a lemon
- Bread, for serving (optional)
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
If you like this show, head over to Counterjam's show page for more episodes like this one. Singer—and profesional sauciér—Kelis reveals the best place to get fried chicken in NYC, A Tribe Called Quest's Jarobi White spins some hidden-gem tracks, and Kogi chef Roy Choi shares how a stinky bean paste ruined a high school romance.
Host Peter J. Kim digs into French culture with three phenomenal guests: pastry genius Dominique Ansel, Top Chef France star Mory Sacko, and one of the most distinguished individuals in Peter's life, Stéphanie Jacquemont (aka his wife).
Check out the accompanying Counterjam playlist on Spotify for more from Lindigo, and other wonderful French artists.
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Vallery starts listing them at 0:43) before starting the episode.
One-Bowl Blueberry Buckle
Makes one 9-inch buckle
- 1/2 cup (1 stick/113 grams) unsalted butter
- 1 cup (125 grams) self-rising flour (see Author Notes)
- 1 cup (200 grams) granulated sugar
- 1 cup (240 milliliters) whole milk
- 1 teaspoon kosher salt
- 1 cup (150 grams) fresh or frozen blueberries
- Vanilla ice cream, for serving
Have a recipe you'd like to hear us cook? Email it to us at podcasts@food52.com!
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
If you like this show, head over to Counterjam's show page for more episodes like this one. Singer—and profesional sauciér—Kelis reveals the best place to get fried chicken in NYC, A Tribe Called Quest's Jarobi White spins some hidden-gem tracks, and Kogi chef Roy Choi shares how a stinky bean paste ruined a high school romance.
This episode, Peter speaks with 19-year-old food whiz and social media sensation Eitan Bernath; actress, comedienne, and Broad City creator Ilana Glazer; and renowned chef and author Einat Admony on Jewish holiday foods: there's the seder plate, matzah and maror, and of course, grandma's chicken matzo ball soup. All music is by Gitkin.
As always, keep the party going by checking out this episode's accompanying playlist on Spotify, or chef Einat's recipe for pre-Shabbat-friendly aruk, or light Iraqi potato & herb patties, here.
If you liked this episode, head over to The Sandwich Universe's show page to subscribe so you don't miss out on Molly and Declan tackling the many more sandwiches to come!
Molly and Declan figure out how to avoid the dreaded slip-sliding when building (oh, and solve that scratched-up-mouth problem).
Thanks to our listeners for your questions, and we still need your help! Send your burning sandwich questions (not burning sandwich, you know what we mean) to podcasts@food52.com.
If you like this show, head over to Counterjam's show page for more episodes like this one. Singer—and profesional sauciér—Kelis reveals the best place to get fried chicken in NYC, A Tribe Called Quest's Jarobi White spins some hidden-gem tracks, and Kogi chef Roy Choi shares how a stinky bean paste ruined a high school romance.
On this episode, you'll hear about the anatomy of a perfect taco, what it was like for our guests when they first encountered "Mexican" food in the U.S., and cultural stereotypes that drive comedian Felipe Esparza (check out his special on Netflix, Bad Decisions!) and Grupo Enrique Olvera chef-owner Enrique Olvera absolutely nuts. Music is by the incredible electronica-norteño ensemble Nortec Collective.
Keep the party going by checking out the Counterjam playlists on Spotify.
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Julia starts listing them at :49) before starting the episode.
Yu the Great From Samantha Azarow
Serves 1
Yu the Great
- 1 ounce Basil-Matcha Syrup (recipe follows)
- 3/4 ounce freshly squeezed lime juice
- 1 ounce full-fat coconut milk, well shaken
- 3 ounces soda water
- Matcha powder, for garnish
Basil-Matcha Syrup
- 1 1/2 teaspoons matcha powder
- 1 cup loosely packed fresh Thai basil leaves
- 1 cup sugar
Yu the Great
Basil-Matcha Syrup
Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com.
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.
- 1 1/2 cups plus 2 tablespoons all-purpose flour
- 3/4 teaspoon kosher salt
- 3/4 cup plus 1 teaspoon sugar
- 1/4 cup vegetable or canola oil
- 1/4 cup mild olive oil
- 2 tablespoons whole milk
- 1/2 teaspoon almond extract
- 2 tablespoons cold, unsalted butter
- 3 small ripe peaches (up to 5), pitted and thickly sliced (about 1/2-inch wide)
Have a recipe you'd like to hear us make? Email it to us at podcasts@food52.com.
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
Co-hosts Katie (@QKatie) and Jen (@JenEatsLife) discuss the transformation of the modern-day kitchen as we know it: from the Industrial Revolution's impact on the woman's "place" in the kitchen, to how domestic duties have evolved over time. They also discuss their shared adoration for cooking infomercials with YouTuber Emmy Cho (@EmmyMade).
Referenced in this episode:
- The 100-year evolution of 9 kitchen appliances (HomeAdvisor)
- Rural cooking channels: Dianxi Xiaoge, Traditional Me
- Vintage kitchen films: A Step Saving Kitchen, 1949; It Happened in the Kitchen, Part 2 - ca. 1941
- Japanese modern kitchen features: check out this fish drawer (!) and microwave-oven combo
- Emmy's Tangerine Bao recipe and vintage mayo gadget
- Moley's robotic kitchen
Specials thanks to Danielle for your question, and Brian Quinn (@bqfunk) for our theme music.
That's a wrap on season 1! We'll be interviewing Counterjam host Peter J. Kim live on Clubhouse at 1:30pm PDT on 7/14. Hope to see you there (and answer some of your questions)!
Find more Either Side Eaters episodes here.
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Meherwan starts gathering his ingredients at 0:42) before starting the episode.
- 1 cup finely diced white onion
- 3 tablespoons vegetable oil
- Sea salt
- 1 cup diced tomatoes
- 2 tablespoons diced serranos (or any green chili de-seeded)
- 1/4 teaspoon turmeric
- 1/4 teaspoon kashmiri chili powder or cayenne
- 1 cup chopped cilantro
- 8 eggs
- 2 tablespoons half-and-half or heavy cream
- 2 tablespoons cold butter
Is there a recipe you'd like to hear us make? Email it to us at podcasts@food52.com!
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
Molly Baz (Professional Chef) and Declan Bond (Professional Eater) are on a mission to uncover the far side of 10 iconic deli sandwiches. Expect otherworldly philosophical debate, beamed-in listeners, and rigorous tests in the lab (er, kitchen).
Presented by Cabot Creamery, The Sandwich Universe is coming soon to the Food52 Podcast Network. Subscribe wherever you get your podcasts, so you don't miss a thing.
Co-hosts Katie (@QKatie) and Jen (@JenEatsLife) talk all things spice—and the not-so-nice. They trace peppers' trade routes (heat maps?) and WWE professional wrestler John Cena's contribution to the chile crisp trend. Later in the episode, they dissect the anatomy of a perfect chili oil with Eater's social media manager James Park (@jamesyworld).
Special thanks to Allison for your question and Brian (@bqfunk) for our theme music!
Have a Q? Send us a voice memo for a chance to get featured.
Find more Either Side Eaters episodes here.
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Arati starts listing them at 0:52) before starting the episode.
Ottolenghi's Couscous, Cherry Tomato & Herb Salad
- 1 1/2 cups couscous
- 6 tablespoons olive oil
- 2 teaspoons ras el hanout
- Salt and black pepper
- 1 2/3 cups boiling water
- 10 ounces cherry tomatoes
- 2 onions, sliced paper-thin
- 1/4 cup golden raisins
- 1 teaspoon cumin seeds, toasted and lightly crushed
- 1/3 cup roasted and salted almonds, roughly chopped
- 3/4 cup cilantro leaves, roughly chopped
- 3/4 cup mint leaves, roughly torn
- 1 lemon (finely zest to get 1 teaspoon, then juice to get 1 tablespoon)
Photo by Jonathan Lovekin.
Have a recipe you'd like to hear us cook? Email it to us at podcasts@food52.com!
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Anthony starts listing them at 2:16) before starting the episode.
Onion & Olive Bread
makes 1 (12-by-16-inch) pan pizza
Sicilian grandma dough
- 900 grams high-protein flour
- 100 grams whole-grain flour, preferably freshly milled
- 30 grams sea salt
- 720 grams (3 cups) water, at 65°F (18°C)
- 100 grams starter (3 to 5 hours after feeding it at room temperature), or see note about using pre-ferment
- 60 grams extra-virgin olive oil, plus more for oiling the pans
Onion & olive bread
- 45 grams green Castelvetrano olives, pitted and sliced (about 8 olives)
- 44 grams Taggiasca olives, pitted and sliced (about 23 olives)
- 45 grams red onion, thinly sliced (about 1/4 medium)
- 12" round pan or 1 half sheet pan (900 grams) Sicilian Grandma Dough
- 40 grams (3 tablespoons) extra-virgin olive oil
- Large flake or coarse sea salt for garnishSicilian grandma dough
Sicilian grandma dough
Onion & olive bread
Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com.
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
Find more Either Side Eaters episodes here.
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Brinda starts listing them at 0:28) before starting the episode.
- 1 small yellow onion, chopped
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 3 cups (or 2 cans) cooked black beans, divided
- 1 1/2 teaspoons cumin powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon sea salt
- 1 pinch black pepper or red pepper flakes, to taste
- 2/3 cup quick oats or bread crumbs, plus extra as needed
- 3/4 cup fresh (or frozen and thawed) corn
Is there a recipe you'd like to hear us make? Email it to us at podcasts@food52.com!
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
Find more Either Side Eaters episodes here.
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Arati starts listing them at 1:25) before starting the episode.
Toni Tipton-Martin's Salmon Croquettes
Serves 4 to 8
Ingredients
- 1 (14.75-ounce) can pink salmon, or 1 pound cooked salmon
- 1/4 cup finely minced celery
- 1/2 cup finely minced onion
- 1 teaspoon fresh lemon juice
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 1 1/2 cups fine dried bread crumbs (preferably homemade) or cracker crumbs
- Flour, for your hands
- Oil, for pan-frying
- Tartar or Rémoulade sauce, for serving
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
Find more Either Side Eaters episodes here.
If you like this show, head right on over to the Either Side Eaters show page, where you can find more episodes.
Jen Phanomrat and Katie Quinn talk about the history of aperitivo, aka apéritif, aka fika. They also talk about airplane food, ice cubes in wine, and how Apéritif author Rebekah Pebbler and Food Network TV personality Rachel Khoo craft Friday coziness affordably.
Special thanks to our listeners for your questions and Brian Quinn (@bqfunk) for our theme music.
Top Chef Canada host and Eating Out Loud author Eden Grinshpan dices, poaches, and swooshes her way through this Turkish-inspired poached eggs recipe with harissa and tabbouleh.
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Eden starts listing them at 4:25) before starting the episode.
Poached Eggs with Freekeh Tabouleh, Harissa & Yogurt
Serves 2
Poached Eggs with Freekeh Tabbouleh
- 1 teaspoon kosher salt
- 2 tablespoons distilled white vinegar
- 4 large eggs
- 1/4 cup plain yogurt with a large pinch of salt
- 2 tablespoons harissa, store-bought or homemade, plus more as needed
- Freekeh-Celery Tabbouleh (below)
- Aleppo pepper or red chile flakes
- Flaky sea salt
Freekeh-Celery Tabbouleh
- 2 cups cooked cracked freekeh
- 2 cups chopped fresh parsley
- 2 cups chopped fresh dill
- 2 celery stalks, finely diced
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- Grated zest and juice of 1 lemon
- 1 teaspoon kosher salt
Poached Eggs with Freekeh Tabbouleh
Freekeh-Celery Tabbouleh
Is there a recipe you'd like to hear us make? Email it to us at podcasts@food52.com.
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
Who knew ketchup could be so controversial? Co-hosts Katie Quinn and Jen Phanomrat are joined by Tastemade's Frankie Celenza to discuss which foods are OK to smother in the stuff, catsup's surprising original formula (hint: no tomato), banana ketchup (!), homemade ketchup (!!), and why Heinz has remained king.
You can find Frankie's Tastemade show, Struggle Meals, on most streaming platforms, or follow his kitchen adventures on Instagram at @frankiecooks.
Special thanks to listeners for your questions and Brian Quinn (@bqfunk) for our theme music. Have a Q for us? Send us a voice memo for a chance to be featured.
Find more Either Side Eaters episodes here.
On this episode, The Genius Recipe Tapes host Kristen Miglore goes behind the scenes with Counterjam's host Peter J. Kim. How did he know to ask A Tribe Called Quest's Jarobi White and multiplatinum icon Kelis—both musicians-turned-chefs—for their sleeper-hit NYC joints? And, what, if anything, is the Big Apple's cuisine defined by?
Find more Counterjam episodes here; season 2 will look at Mexican, Jewish, Ethiopian, and French food and music; featuring guests like Broad City creator Ilana Glazer, comedian Felipe Esparza, and Top Chef favorite Mory Sacko. It's an absolute audible feast—we hope to see you there!
Quick: are you a pancakes or eggs benny person? Congee or oats?
Filipino-Thai New Yorker Jen Phanomrat grew up with silog for breakfast; Katie Quinn's Midwestern household usually had cereal. On this episode, they discuss breakfast traditions across the world, and discover many surprising universalities. They're joined by Chef and Founder of Little Chef & Me Zoe Kelly, who shares a dunktastic idea we'll be making our new morning tradition.
Special thanks to our listeners Clifton and Janet (@JustJanet69) for your questions, and Brian Quinn (@bqfunk) for our theme music.
Have a Q for us? Send us a voice memo for a chance to be featured.
Find more Either Side Eaters episodes here.
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Molly starts listing them at 2:16) before starting the episode.
Molly Baz's Cae Sal
Serves 4
- 1 garlic clove
- 1 lemon
- 4 romaine hearts
Dairy
- 2 large eggs
- 2 ounces grated Parmesan cheese (about 1/2 cup), plus more for serving
Pantry
- 1/2 crusty baguette (about 6 ounces)
- 2 tablespoons extra-virgin olive oil
- Kosher salt
- Coarsely ground black pepper
- 4 oil-packed anchovy fillets
- 1 teaspoon Dijon mustard
- 1/2 cup canola or vegetable oil
- 1 teaspoon Worcestershire sauce
Separate the yolks and whites of 2 large eggs. Place the yolks in a large bowl (where you’ll build your dressing) and reserve the whites for another use.
Finely grate 1 garlic clove and the zest of about half of a lemon into the large bowl. Squeeze in the juice of half of the lemon.
Finely chop 4 anchovies, then mash them to a paste, using the side of a chef’s knife until homogeneous; add to the large bowl.
Add 1 teaspoon Dijon mustard and whisk everything to combine. Place a damp kitchen towel underneath the bowl to stabilize it so it doesn’t slip ’n’ slide all over the place as you whisk in the oil.
Starting with a very thin stream at first, whisking constantly as you go, incorporate ½ cup of canola oil into the yolk mixture until it is thick, creamy, and pale yellow.
Whisk in 3/4 teaspoon kosher salt, 3/4 teaspoon black pepper, 1 teaspoon Worcestershire sauce, and 1 ounce grated Parmesan cheese (1/4 cup). Taste the dressing on a leaf of romaine—it should be salty, cheesy, and lemony. Make any adjustments necessary until it tastes so good that you’d be happy eating a bowl of it alone with aside of crouts.
*You are about to make mayonnaise by hand, BUT it’s not as hard as it sounds. The mustard, garlic, and anchovies that get mixed into the egg yolk will help support the emulsion.
**It’s always a good idea to preseason your greens with some acid and salt so they are zippy and zingy and hold up to the dressing. The lettuce contains water, which is going to dilute the flavor of the dressing, so you’ll always need a little extra acid to combat that.
How did your Cae Sal turn out? We want to hear all about it—leave us a rating + review!
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
In honor of Asian American Pacific Islander Heritage Month, we're sharing an episode of Food52 Podcast Resident Peter J. Kim's food-meets-music show, Counterjam.
Relationships with teriyaki, sushi stereotypes, and the immigrant hustle—host Peter J. Kim looks at Japanese-American cultural identity with comedian Yumi Nagashima, rapper G Yamazawa, and producer Dan the Automator.
Check out Counterjam on Spotify for bonus playlists featuring tracks from Yumi, G, Dan and so many other wonderful Japanese-American artists!
Counterjam Season 2 is out NOW—check out the show page for new episodes.
New-Yorker-for-life Jen keeps her eggs in her fridge; Katie, who's now in Puglia, used to but now doesn't—as per her Egg Guy's (yup) recommendation. We look at which cultures chill vs. not, what makes an egg brown or white (and orange-yolked!), if a "proper" omelet even exists, and consult very special guest, Canadian actress and comedian Julie Nolke on her breakfast feelings.
Check out Julie's vids on YouTube, or follow her @julienolke on Instagram and @juliemarienolke on Twitter.
Special thanks to Michelle (@Michelle_MadisonTV) for your question and Brian Quinn (@bqfunk) for our theme music. Send us a voice memo for a chance to be featured!
Find more Either Side Eaters episodes here.
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Kristen starts listing them at 1:52) before starting the episode.
- Kosher salt, to taste
- 1 tablespoon plus 1 teaspoon unsalted butter, softened
- 2 teaspoons white miso
- 1/2 cup chicken stock, plus more as needed
- 1/2 teaspoon freshly ground Sichuan pepper (or to taste), plus more for garnish**
- 1/2 teaspoon freshly ground white pepper (or to taste), plus more for garnish**
- 1/2 teaspoon freshly ground black pepper (or to taste), plus more for garnish**
- 1 portion fresh ramen noodles (or dry ramen noodles in a pinch)
Is there a recipe you'd like to hear us make? Email it to us at podcasts@food52.com!
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
Either Side Eaters co-hosts, Just Eats Life's Jen Phanomrat (and New Yorker for life!) and expat-in-Europe Katie Quinn, look at the hella complicated history of halloumi, and talk through some recipe ideas for this squidgy, oh-so-versatile cheese. Here's the recipe that Jen mentions:
Serves 4 to 6
- 6 tablespoons oil
- 14 ounces halloumi, cubed
- 4 tablespoons massaman curry paste
- 1 tablespoon tomato paste
- 1 tablespoon light brown sugar
- 1/2 large onion, sliced
- 4 garlic cloves, minced
- 2 cups russet potato, peeled and large diced
- 1/2 cup carrots, peeled and sliced into rounds
- 3 tablespoons fish sauce
- 2 (13.5-ounce) cans coconut milk
- 2 whole dried Thai chilis
- 1 cinnamon stick
- 1/4 cup roasted salted peanuts
- Steamed white rice, for serving
Special thanks to our listeners for your questions and Brian Quinn (@bqfunk) for our theme music.
Have a Q for us? Send us a voice memo for a chance to be featured.
This 5-ingredient recipe for gluten-, grain-, and dairy-free pizza comes from Sweet Laurel co-owners and -authors Laurel Galluci and Claire Thomas. It's a simple, easy recipe the two moms love to make with their kids—and they hope you enjoy, too!
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Claire and Laurel starts listing them at 5:20) before starting the episode.
Margherita Pizza
makes one 10-inch pizza
- Pizza Dough (below)
- 1/4 cup Sicilian Tomato Sauce (below) or store-bought
- 1 cup 1 1/2-inch cubes Dairy-Free Mozzarella (below) or store-bought
- Fresh basil, for garnish
Pizza Dough
makes one 10-inch crust
- 1 1/2 cups almond flour
- 1 cup arrowroot powder, plus more for dusting
- 1/2 teaspoon Himalayan pink salt
- 1/4 cup coconut yogurt, homemade (see page 26) or store-bought
- 1/2 cup unsweetened almond milk
Sicilian Tomato Sauce
makes 3 cups
- 2 tablespoons extra-virgin olive oil
- 3 garlic cloves, minced
- 1/2 teaspoon Himalyan pink salt
- 2 teaspoons freshly ground black pepper
- 1 (24-ounce) can crushed tomatoes
- 3 ounces tomato paste
- 2 teaspoons fresh rosemary, chopped
- 2 teaspoons fresh basil, chopped
- 1 whole clove
- Pinch of red pepper flakes
- 1/2 teaspoon pure maple syrup
Dairy-Free Mozzarella
makes 1 cup
- 1/3 cup cassava flour
- 1 cup full-fat canned coconut milk
- 2 tablespoons coconut oil
- 2 teaspoons cider vinegar
- 1 teaspoon Himalayan pink salt
Is there a recipe you'd like to hear us make? Email it to us at podcasts@food52.com!
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
In honor of Asian American Pacific Islander Heritage Month, we're sharing an episode of Food52 Podcast Resident Peter J. Kim's food-meets-music show, Counterjam.
Host Peter J. Kim looks at Korean-American food culture—with chef Roy Choi, comedian Margaret Cho, and his mom (!)—in all its stinky, fermented, fishy beauty.
Referenced in this episode:
- Peter's Instant Ramyun “Carbonara”
- Follow Counterjam on Spotify for more tracks from CLARA, DANakaDAN, Omega60, and so many other wonderful Korean-American artists that we couldn't squeeze into this episode.
Counterjam season 2 is out now! Check out the show page for more episodes.
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode.
Serves 2 as a large main or 4 as a side
- 2 skinless, boneless chicken thighs, cut into small, bite-sized cubes
- 2 garlic cloves, peeled and thinly sliced
- 8cm piece of galangal or ginger (about 40g), peeled and woody stem removed, finely chopped
- 1 small banana shallot or 2 Thai shallots, peeled and thinly sliced
- Handful of green beans, chopped into small chunks
- 2 spring onions, chopped into large chunks
- 1⁄4 tsp ground turmeric
- 95g jasmine or basmati rice, cooked and cooled (240g cooked weight)
- 2 tbsp kecap manis
- 1 1⁄2 tsp fish sauce
- 2 tsp light soy sauce
- Sea salt and white pepper, to taste
- Coconut oil or sunflower oil, for frying
- 2 duck or hen’s eggs
- 1 tbsp fried shallots
- 1⁄2 long red chili, thinly sliced
- Kerupuk or prawn crackers
Is there a recipe you'd like to hear us make? Tell us about it at podcasts@food52.com.
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode (Dan starts listing them at 0:39).
Mom's Portuguese Rice
Serves 4 to 6
- 1/4 cup olive oil
- 3/4 pound linguiça, cut into 1/8-inch thick coins on a diagonal
- 1 red pepper, chopped small
- 1 large white onion, chopped small
- 1 heaping tablespoon smoked paprika
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon red pepper flakes (optional)
- 1 (6-ounce) can tomato paste
- 1 cup long grain white rice
- 3 cups chicken stock
- 2 bay leaves
- A handful of chopped parsley
1. Pre-heat oven to 350 degrees.
2. Add 1/4 cup olive oil to a medium-sized oven safe pot or dutch oven. Over low heat, let olive oil heat up for about 5 minutes. Add linguiça coins to the pot and spread them out evenly. Cook linguiça until coins are brown and crispy on both sides, flipping the coins over half way through, about 5-7 minutes. Remove cooked linguiça from the pot and set aside on a plate.
3. Your pot will have a gorgeous orange oil left in from the fried linguiça. Add the chopped pepper, chopped onion, 1 teaspoon kosher salt and 1 teaspoon ground black pepper to the pot. Cook over medium heat, stirring until browned, about 5-7 minutes.
4. Add 1 heaping tablespoon smoked paprika and stir until fragrant, about 1-2 minutes.
5. Add the entire can of tomato paste and stir until everything is combined and the paste starts to caramelize, about 2-3 minutes.
6. Add 2 1/2 cups chicken stock and deglaze pan, stirring until all the crispy bits come off the pot into the mix.
7. Add 1 cup rice, 2 bay leaves and the linguiça (scrape any oil off the plate into the pan!) and stir until everything comes to a boil.
8. Place the cover on to your pot and place your pot into a 350 degree oven for 35-40 minutes until rice is cooked through. If you check your rice needs more liquid as it cooks, add the extra ½ cup of chicken stock to pot, stir, and place back in to oven.
9. When rice is fully cooked, remove pot from oven and keep it covered, off-heat, for 5-10 minutes. This will make the rice extra creamy.
10. Served topped with chopped parsley and enjoy!
Bonus: If you wanted to add crispy chicken thighs to this dish, it really makes a great addition. Just start off with your chicken thighs skin down in your pot and cook them over medium until the skin releases from the pot, maybe 8-10 minutes. Flip over and cook about 5 minutes on the other side. Set thighs aside, and start your recipe at step 1, using the grease from the chicken instead of the ¼ cup of olive oil. Place the chicken thighs skin side up on top of rice before you place pot in oven and they will cook along with the rice!
Is there a recipe you'd like to hear us make? Email it to us at podcasts@food52.com.
On Either Side Eaters, friends and YouTubers Jen Phanomrat and Katie Quinn, separated by the Atlantic, take questions and compare notes on everything from charcuterie trends to the ultimate food lube, ketchup.
It's coming so soon; follow Either Side Eaters so you don't miss out.
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Jenny starts listing them at 3:02) before starting the episode.
Barley Tofu
Serves 2
Barley "tofu"
- 3/4 cup (100 grams) barley flour
- 1 3/4 cups (375 grams). water
1 teaspoon kosher salt - Neutral oil, for frying
Chili oil
- 8 dried red chili peppers
- 1 tablespoon whole red Sichuan peppercorns
- 2 teaspoons whole white peppercorns
- 2-inch knob of ginger, peeled and minced
- 3 stalks scallion, stemmed and minced
- 5 cloves garlic, peeled and minced
- 1 cup neutral oil
- Kosher salt, to taste
- White sugar, to taste
- White vinegar, to taste
Barley "tofu"
Chili oil
Is there a recipe you'd like to hear us make? Email it to us at podcasts@food52.com.
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
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When life gives 'Zoë Bakes Cakes' author Zoë François veggie scraps, she makes this stunning cake decoration: spiced, candied carrot peel.
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Zoë starts listing them at 1:03) before starting the episode.
- 1 cup (240 milliliters) simple syrup
- 1 tablespoon orange blossom water, or 1/2 teaspoon orange extract
- 1 pinch kosher salt
- Peels from 2 pounds (900 grams) organic carrots, washed
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Thalia starts listing them at 2:49) before starting the episode.
Rose Walnut Chocolate Chip Cookies
makes sixteen to twenty cookies
- 21⁄4 cups (280 g) all-purpose flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 2/3 cup (11⁄4 sticks + 1 teaspoon; 150 g) unsalted butter
- 3⁄4 cup + 1 teaspoon (170 g) light brown sugar
- 1⁄2 cup (100 g) granulated sugar
- 1 large egg
- 1 tablespoon rosewater
- 2 teaspoons vanilla extract
- 1 cup (170 g) coarsely chopped dark chocolate
- 1⁄2 cup (70 g) chopped walnuts
- fleur de sel, for finishing
- rose petals, optional
Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com.
Excerpted from WILD SWEETNESS by Thalia Ho. Copyright © 2021 by Thalia Ho. Reprinted courtesy of Harper Design, an imprint of HarperCollins Publishers.
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Briana starts listing them at 1:09) before starting the episode.
Serves 2
- 1-2 large, ripe yellow plantains
- 1/2 cup (1 stick) unsalted butter
- 1 cup dark brown sugar
- 2 cinnamon sticks
- 1 teaspoon vanilla extract
- 1 medium orange
- 1/4 cup dark rum
- Pinch of salt
- Vanilla ice cream, for serving
Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com.
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
Self-proclaimed fufu-head Peter J. Kim sits down with comedian Ego Nwodim and Afrobeat pioneers Femi and Made Kuti to discuss ultimate jollof, Nigerian religi-pop, and the beloved ball of cooked starch that goes by many names. If you're liking this show, head to Counterjam's page to subscribe so you don't miss out on future episodes.
Join baker, MasterClass instructor, and cookbook author Apollonia Poilâne on a sensorial journey—destination: roasted root vegetables under a breadcrumb blanket.
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Apollonia starts listing them at 2:38) before starting the episode.
Serves 4 as a main course, 6 as a side
- ½ cup (120 ml) extra-virgin olive oil
- 2 large onions, thinly sliced
- Fine sea salt and freshly ground black pepper
- 4 garlic cloves, finely chopped
- 3 large carrots, peeled and sliced
- 2 large parsnips, peeled and sliced
- 1 fennel bulb, stalks removed, fronds reserved, and bulb diced into ½- to ¾-inch (1.5- to 2-cm) pieces
- 1 large or 2 small turnips, peeled and diced into ½- to ¾-inch (1.5- to 2-cm) pieces
- 2 medium yellow or red beets, peeled and cut into thin wedges
- 1 cup (128 g) coarsely ground bread crumbs (see page 181), preferably from Poilâne-Style Sourdough (page 50)
- 1 tablespoon (3 g) finely chopped reserved fennel fronds
- ⅓ cup (28 g) finely grated Parmigiano-Reggiano or other hard cheese (optional)
- 2 teaspoons (2 g) finely grated orange or grapefruit zest
Winter Vegetable Crumble with Citrus Bread Crumbs is excerpted from POILÂNE:The Secrets of the World-Famous Bread Bakery © 2019 by Apollonia Poilâne. Photography © 2019 by Philippe Vaurès Santamaria. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com.
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
For the past few years in celebration of Black History Month, Meiko (Meiko and the Dish) and Aaron (The Hungry Hutch) have coordinated a virtual potluck, where 28 Black food bloggers contribute original recipes from the vast African diaspora. This year, our podcast's bringing a few dishes to the table—listen in and cook along with us.
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Sohla starts listing them at 1:22) before starting the episode.
Serves 4
- 5 ounces sharp white cheddar
- 3 ounces Gruyère cheese
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup warm milk
- 3 egg yolks, slightly beaten
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne
- 1 teaspoon dry mustard
- 5 egg whites
Excerpted from IN PURSUIT OF FLAVOR by Edna Lewis. Copyright © 1988 by Edna Lewis. Excerpted by permission of Alfred A. Knopf, a division of Penguin Random House LLC. All rights reserved.
Is there a recipe you'd like to hear us make? Email it to us at podcasts@food52.com!
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
From Food52's podcast network and hosted by Peter J. Kim, Counterjam is out now! Subscribe so you don't miss a thing.
For the past few years in celebration of Black History Month, Meiko (Meiko and the Dish) and Aaron (The Hungry Hutch) have coordinated a virtual potluck, where 28 Black food bloggers contribute original recipes from the vast African diaspora. This year, our podcast's bringing a few dishes to the table—listen in and cook along with us.
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Kristen starts listing them at 2:49) before starting the episode.
- 1 cup (125 grams) all purpose flour
- 2/3 cup (150 grams) light brown sugar
- 1 teaspoon baking powder
- 1/4 cup (20 grams) cocoa powder
- 1/2 teaspoon flaky salt
- 1/2 c up (120ml) milk
- 1 egg
- 1/3 cup (80 grams) unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 cup (150 grams) roughly chopped plain or vanilla halva
- 1/2 cup (75 grams) dark chocolate chips, or roughly chopped chocolate
- 4 tablespoons (75 grams) cocoa powder
- 2/3 cup (150 grams) light brown sugar
- 1 cup (250 ml) boiling water
- 1 teaspoon espresso powder
- Tahini (optional), for swirl
Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
For the past few years in celebration of Black History Month, Meiko (Meiko and the Dish) and Aaron (The Hungry Hutch) have coordinated a virtual potluck, where 28 Black food bloggers contribute original recipes from the vast African diaspora. This year, our podcast's bringing a few dishes to the table—listen in and cook along with us.
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Meiko starts listing them at 2:32) before starting the episode.
- 5 pounds Russet potatoes, cleaned, peeled, and cut to 1/2-inch cubes
- 32 ounces (4 cups) low-sodium chicken stock
- 2 tablespoons plus 1 1/2 teaspoons kosher salt, divided
- 1 dried bay leaf
- 5 hard-boiled eggs (4 peeled, diced, and chilled; 1 sliced, for garnish)
- 2 medium stalks celery, finely chopped
- 1 cup sweet relish
- 1/3 cup yellow mustard
- 2 tablespoons hot sauce
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons celery seed, plus more for garnish
- 1 1/2 teaspoons freshly ground black pepper
- Paprika, for garnish
- Thinly sliced green onion, for garnish
Check out the 37 other recipes by Black food bloggers here!
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Amanda starts listing them at 0:40) before starting the episode.
- 8 ounces bacon, cut in 1/4-inch slices
- 1/4 cup plus 3 tablespoons extra-virgin olive oil
- 1/2 cup tomato paste
- 2 pinches red pepper flakes
- 1 3/4 cups canned chopped tomatoes (preferably Pomi)
- 1 pound rotelle
- Grated Parmesan, for serving
Have a recipe you'd like to hear us make? Email it to us at podcasts@food52.com.
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Brinda starts listing them at 0:34) before starting the episode).
- Small red bliss, yukon gold, or other waxy potatoes, 1 1/2 to 2 inches in size
- Olive oil
- Flaky salt, such as Maldon
Is there a recipe you'd like to hear us make? Email it to us at podcasts@food52.com!
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Kristen starts listing them at 1:58) before starting the episode.
- Carrots (as many as you want to eat; Kristen uses 2 large)
- Heavy cream (enough to coat the bottom of your pan; Kristen used about 1 cup)
- Salt (to taste)
"The question today was what if we cooked carrots in a touch of cream? They should first steam and then caramelize in the cream as it transfoms into brown butter. We would eliminate a par cooking step and keep all the flavor in the vegetable. It turns out that the idea works like a charm. I put the carrots, cream and salt into a pan. I covered the pan and cooked the carrots on medium high. When I heard sizzling I removed the lid and stirred the carrots in the reduced and almost broken cream. I continued to cook the carrots turning them in the fat and coating them in the caramelizing milk solids. The cream became a flavorful browned butter. The carrots are tender with a light bite. The caramelized milk solids add a richness.
The next questions we ask: what can be the carrots and what flavors can we add to our cream?"
Excerpted from Alex Talbot and Aki Kamozawa's Ideas in Food.
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Arati starts listing them at 0:52) before starting the episode.
Indian Railway Omelette Sandwich
- 4 large eggs
- 1 tablespoon whole milk
- 1/2 medium onion, peeled and finely chopped
- 2 green chiles, seeded and finely chopped
- 2 sprigs fresh cilantro, finely chopped
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon chile powder (you can substitute with chile flakes)
- 1/4 teaspoon black pepper
- 1 pinch salt, to taste
- 1 splash vegetable oil (or ghee) for frying
- 4 slices of white bread
Is there a Food52 recipe you'd like to hear us make? Email it to us at podcasts@food52.com.
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Amanda starts listing them at 0:43) before starting the episode.
- 1 cup (140g) whole, unblanched almonds
- Butter, for baking sheet
- 2 cups (250g) unbleached all-purpose flour, more for baking sheet
- 1 cup (200g) granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 3 large eggs
- 1 teaspoon pure vanilla extract (optional)
Is there a recipe you'd like to hear us make? Email it to us at podcasts@food52.com!
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Carla starts listing them at 1:16) before starting the episode.
(P.S. Missing some tools? We've linked to the equipment that Carla uses throughout the transcript; use promo code COOKWITHUS for a slight discount at checkout. OK, back to the recipe.)
Cranberry Ginger Linzer Torte Cookies
- 3 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- 3/4 pound unsalted butter, room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3/4 cup cranberry ginger filling (see recipe below)
- Confectioners' sugar, for dusting
Cranberry ginger filling
- 12 ounces cranberries
- 2 cups sugar
- 2 tablespoons fresh ginger, grated
- Zest of 1 orange
- 1/2 cup fresh orange juice (from 1 medium orange)
- Pinch of salt
Cranberry ginger filling
Is there a Food52 recipe you'd like to hear us make? Email it to us at podcasts@food52.com.
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Susan starts listing them at 1:19) before starting the episode.
(P.S. Missing some tools? We've linked to the equipment that Susan uses throughout the transcript; use promo code COOKWITHUS for a slight discount at checkout. OK, back to the recipe.)
Triple-Ginger Chocolate Chunk Cookies
- 2 cups plus 2 tablespoons (285 grams/10 ounces) all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 tablespoon unsweetened cocoa powder
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 2/3 cup packed light or dark brown sugar
- 1 tablespoon grated fresh ginger
- 2 large egg yolks
- 1/2 cup unsulphured molasses
- 1 teaspoon vanilla extract
- 8 ounces dark chocolate chunks (chop a quality chocolate bar for the best results)
- 1/3 cup coarsely chopped candied ginger
- Granulated sugar
Is there a Food52 recipe you'd like to hear us make? Email it to us at podcasts@food52.com.
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Sam starts listing them at 1:44) before starting the episode.
(P.S. Missing some tools? We've linked to the equipment that Sam uses throughout the transcript; use promo code COOKWITHUS for a slight discount at checkout. OK, back to the recipe.)
- 1 cup (2 sticks) unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 3 large egg yolks
- 1 tablespoon finely grated orange zest
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup chopped pistachio meat
- 1/2 cup chopped dried apricots
- 1/2 cup chopped dried sour cherries
Chocolate glaze
- 4 ounces bittersweet chocolate, melted
- 1 teaspoon neutral oil, such as coconut or vegetable
Is there a Food52 recipe you'd like to hear us make? Share it with us at podcasts@food52.com.
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Sarah starts listing them at 1:15) before starting the episode.
(P.S. Missing some tools? We've linked to the equipment that Sarah uses throughout the transcript; use promo code COOKWITHUS for a slight discount at checkout. OK, back to the recipe.)
- 2 cups (284 grams) all-purpose flour
- 1/2 cup (50 grams) Dutch-process cocoa powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup (2 sticks or 227 grams) unsalted butter, at room temperature
- 1 3/4 cups (350 grams) granulated sugar, plus 1/2 cup (100 grams) for rolling
- 1 large egg plus 1 large yolk
- 2 teaspoons pure vanilla extract
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Maurizio starts listing them at 1:27) before starting the episode.
Soft & Fluffy Sourdough Pull-Apart Rolls
Levain
- 24 grams ripe sourdough starter
- 60 grams all-purpose flour
- 60 grams water
- 12 grams caster sugar
Dough for Rolls
- 440 grams all-purpose flour
- 180 grams warm water
- 115 grams whole milk, cold
- 75 grams unsalted butter
- 23 grams caster sugar
- 10 grams fine sea salt
Egg Wash
- 1 large egg
- 1 splash whole milk
In a medium-sized jar or mixing bowl, mix together the ingredients called for in the Levain, above. Be sure to use your sourdough starter when it’s ripe—for me, this is when I’d normally give it a refreshment. Cover and let ferment overnight.
First, take out the called for butter and cut it into ½-inch pats. Place the butter in a small bowl and let sit out at room temperature to soften.
At this point your levain should look very bubbly and active, it should have risen high in the jar, and it should have a mild, sour aroma. To the mixer bowl, add all the ingredients listed for the dough for the rolls, plus the levain, except for the cut butter, this will be added after the dough is mixed for a few minutes. Set the mixer to low speed and mix until all the ingredients are combined and no dry bits of flour remain. Turn the mixer up to speed 2 and mix for 3-5 minutes until the dough starts to cling to the dough hook (it won’t completely remove from the bottom of the mixing bowl).
The butter should be at room temperature by this time: a finger should easily push into the butter without much resistance. If the butter is still very cold, place it in the microwave for a few seconds at a time until it’s soft to the touch. Turn the mixer down to low and add the butter, one pat at a time, waiting to add the next until the previous one is fully incorporated into the dough. Continue to add all the butter, and continue to mix until the dough smooths out and once again begins clinging to the dough hook. Adding the butter and finishing to mix could take a total of 5 minutes or so. Transfer the dough to a bowl and cover with reusable plastic, or a silicone bowl cover, for bulk fermentation (its first rise).
During the 4-hour bulk fermentation, give the dough 3 sets of stretch and folds to further strengthen the dough.
After the first 30 minutes, uncover the dough, and with wet hands, grab one side of the dough, stretch it up and over to the other side. Rotate the bowl 180° and give it another stretch and fold. Then, rotate the bowl 90° and give that side a stretch up and over. Finally, rotate the bowl 180° and stretch up and fold over the last side. Cover the bowl. Give the dough two more sets of stretch and folds at 30-minute intervals. After the third set, let the dough rest, covered, until shaping.
After the 4-hour bulk fermentation, the dough should have risen in the bulk fermentation container, be soft to the touch, and feel light and airy. If the dough still feels dense, very sticky, and shaggy looking, give it another 30 minutes to ferment further and check again.
This is a soft dough, to make shaping easier you could uncover your bulk fermentation container, and place it into the refrigerator for 15-20 minutes to cool and slightly firm up.
Prepare a 9x9-inch baking pan by liberally buttering the interior or lining with parchment paper.
Gently scoop out the dough from the bulk fermentation container to a lightly floured work surface. Using a bench knife or plastic scraper, divide the dough into sixteen 60g pieces. Shape each piece into a small ball with a tight skin around the outside. Place the shaped pieces into the pan in 4 rows of 4.
Cover the baking pan with reusable plastic and place somewhere warm (about 76-78°F/24-26°C) to proof (second rise) for 2 hours and 30 minutes.
At a warm temperature, 76-78°F (24-26°C), this dough will take 2 hours and 30 minutes to fully proof. If it’s cooler in your kitchen, give the dough additional time to rise. Conversely, if it’s warmer, expect to bake the dough earlier.
After two and a half hours, the dough should have risen to about 1-inch below the rim of the pan and be very soft to the touch. If the dough is still looking sluggish and hasn’t risen, give it another 30 minutes to rise and check again.
Preheat your oven to 425°F (220°C) with a baking rack in the middle of the oven.
In a small bowl, whisk together one egg and a tablespoon of whole milk until frothy. Using a pastry brush, gently paint the egg wash onto the proofed dough in a thin, uniform layer.
Slide the pan with dough into the oven and bake for 25 minutes at 425°F (220°C). After this time, rotate the pan 180°, turn the oven down to 375°F (190°C), and bake for an additional 10-15 minutes until the rolls are golden brown. The internal temperature should be above 200°F (93°C).
When baked, remove the pan from the oven, let rest 5 minutes, then turn the rolls out to a wire rack to cool completely, about 30 minutes.
Is there a Food52 recipe you'd like to hear us make? Email it to us at podcasts@food52.com.
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Hetty starts listing them at 1:08) before starting the episode.
Creamy Tahini “Mac + Cheese” with Tater Tots
- 1 pound short pasta
- Sea salt
- 7 ounces green beans, cut to 1-inch lengths
- Juice of 1/2 a lemon
- 1 garlic clove, very finely chopped
- 2 tablespoons nutritional yeast
- 1 tablespoon extra-virgin olive oil
- Freshly ground black pepper
- 2 pounds frozen tater tots, defrosted
Is there a Food52 recipe you'd like to hear us make? Email it to us at podcasts@food52.com.
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Nik starts listing them at 1:09) before starting the episode.
Green Olive & Choriço Stuffing
- 1 pound (455 grams) ciabatta or sourdough bread
- 1/2 cup (110 grams) unsalted butter, plus extra for greasing
- 20 strands saffron
- Fine sea salt
- 11 ounces (310 grams) choriço
- 1 leek (10 1/2 ounces/300 grams), ends trimmed and thinly sliced
- 1 medium yellow onion (9 1/4 ounces/260 grams), thinly sliced
- 4 garlic cloves, peeled and thinly sliced
- 2 Granny Smith or other firm, tart baking apples (each about 7 ounces/200 grams), cored and diced
- 1/2 cup (60 grams) walnut halves
- 1/4 cup (60 milliliters) apple cider or malt vinegar
- 1 (6-ounce/170-gram) can medium green olives, drained and halved
- 2 large eggs, lightly whisked
- 2 tablespoons chopped cilantro, for garnish
- 2 tablespoons chopped flat-leaf parsley, for garnish
Is there a Food52 recipe you'd like to hear us make? Email it to us at podcasts@food52.com.
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.
If you're cooking along, here's the recipe we're making today; go ahead and grab the ingredients below (Francis starts listing them at 3:17), and start the episode when you're ready to cook.
Chinese American Thanksgiving Meatballs
- 2 tablespoons vegetable oil
- 1 bunch scallion, finely chopped
- 7 cloves garlic, very finely minced
- 1/4 pound stemmed fresh shiitake mushrooms, medium dice
- Diamond Crystal kosher salt, plus more as needed
- 2 tablespoons oyster sauce
- 1 tablespoon sesame oil
- 2 tablespoons sugar
- 1 bunch scallion, finely chopped
- 7 cloves garlic, very finely minced
- 1 pound ground turkey
- 1/2 pound ground pork
Sauce
- 3 tablespoons extra-virgin olive oil
- 4 teaspoons peeled, finely minced ginger (from 1 1/2-inch piece)
- 1 (28-ounce) can diced tomatoes
Is there a Food52 recipe you'd like to hear us make? Email it to us at podcasts@food52.com.
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
Play Me a Recipe is hosted by a rotating cast, including Food52 co-founder Amanda Hesser, Genius hunter Kristen Miglore, editorial lead Brinda Ayer, and senior editor Arati Menon.
To kick the show off, we're passing the spatula to eight special guest-hosts so they can share the recipes that have been special to them and their families each holiday season.